Lima bean & leek soup
Yield: 8 Servings
Ingredients:
- 8 c Water
- 1/3 c Lentils
- 1/3 c Lima Beans
- 1/3 c Wild rice
- 1 lg Leek
- 1/4 c Tomato sauce or Ketchup
- 4 ds Hot sauce or more
- 4 ds Fish sauce
- 4 ds Soy sauce
- 2 Chicken bouillon cubes
Instructions:
This recipe would be vegan if the fish sauce and bouillon cubes are eliminated and vegetable bouillon and extra soy used in their place. I am sure it would taste even better with the addition of a good stewing chicken but it was created from the materials on hand one weekend. The lentils are long cooked until they disintegrate to form a meaty looking and tasting stock an effect that is enhanced by the tomato. Bring the water to a boil in a soup pot and add lentils; simmer covered 1/2 hr or more. Add the lima beans and cook another 1/2 hour. Add the rice and cook another 20 min. Add the chopped green portions of a large or 2 medium well washed leek[s] [They are sandy and there is always sand trapped in the outer leaves] and simmer 10 min. Add the sliced white portion of the leek and the remaining ingredients. Simmer 15 min and serve.
