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Rating: 5.0/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Catalan Potato Lima Soup

Recipe Tags: Soup Recipes

Date Added: December 29, 2011

Ingredients:

2 Cups Onions
2 Teaspoons Olive Oil or chili oil
4 Cups Potatoes sliced or cubed
2 Cups Lima Beans fordhook, frozen, or fresh
4 Cups Water or vegetable broth
1/4 Cup Fresh Cilantro
1 Unit Pepper to taste
1 Unit Pepper to taste, opt&
1 Cup Skim Milk or buttermilk, or
1/2 Cup Milk Powder optional
1 Unit Red Pepper or pimiento, strips
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Directions:

1. Saute the onions in the oil for about 5 minutes, until translucent.

2. Add potatoes, Lima beans and water or broth and bring to a boil.

3. Add the cilantro and salt and pepper to taste; lower the heat, and simmer for 10 minutes.

4. Puree in batches; return to the soup pot, and gently reheat, if necessary.

5. If you prefer a creamy soup, stir the skim milk or buttermilk into the soup and gently reheat.

6. Serve garnished with roasted red pepper or pimiento strips.

7. "This thick, pureed soup, hearty and full flavored, is a longtime favorite at Moosewood.

8. For this recipe, you should use only fresh or frozen Lima beans; dried limas would give a very different result.

9. " Pat's chunkier thicker soup: halve the recipe; add a slice of jalapeno (a walnut-sized piece) and add undiluted milk powder.

10. Simmer longer: bring to a boil, then reduce heat to lowest setting.

11. Set pot on a diffuser and simmer for 2 hrs adding up to 1/2 cup more water, as needed.

12. Puree with immersion blender directly in the pot; puree about half the mixture.

13. -- Lunch for 4: An alternative to cream of broccoli, make half the recipe and serve a cup with half a club sandwich.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Beans, Potato, Cilantro, Onion, Olive Oil allergies.
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