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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From The Complete Encyclopedia of Vegetables and Vegetarian Cooking: This hearty American soup is high in both fiber and flaver. It's wonderful served with crusty bread and topped with melted cheddar cheese Ingredients:
1 onion, chopped |
1 clove garlic, crushed |
1 medium potato, chopped |
2 stalks celery, sliced |
1 small green bell pepper, seeded,halved & sliced |
2 tablespoons sunflower oil |
2 tablespoons butter |
2 1/2 cups stock or 2 1/2 cups water |
salt & freshly ground black pepper |
1 1/4 cups milk |
1 (7 ounce) can lima beans |
1 (11 ounce) can corn kernels |
1 pinch dried sage |
Directions:
1. Put the onion, garlic, potato, celery and green pepper into a large saucepan with the oil and butter.
2. Heat the ingredients untill sizzling, then turn the heat down to low.
3. Cover and sweat the vegetables gently for 10 minutes, shaking the pan occaionally.
4. Pour in the stock or water, season to taste and bring to the boil.
5. Turn down the heat, cover and simmer gently for about 15 minutes.
6. Add the milk, beans and corn-including their liquors- and the sage.
7. Simmer again for 5 minutes.
8. check the seasoning and serve hot.
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