Lima Bean Soup.
A dish with beans and milk at the center.
contains glutencontains dairy
Ingredients
US
Metric
- 1/2 pint of beans
- 1/2 pint of milk
- 2 quarts of water
- 3 tablespoonfuls of minced onion
- 1 tablespoonful of minced carrot
- 1 tablespoonful of minced celery
- 1 bay leaf
- 2 whole cloves
- 3 tablespoonfuls of butter
- 1 tablespoonful of flour
- 1 teaspoonful of salt
- 1/4 teaspoonful of pepper
Make it lactose-friendly
- 1/2 pint of milk → lactose-free milk, oat milk, or almond milk
- 3 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Soak the beans over night in two quarts of cold water. Pour this water off and rinse the beans in fresh water. Now put them in a stewpan with two quarts of cold water. Cook slowly for two hours. Cook the vegetables in the butter for twenty minutes. On taking them out, add them to the soup. Put the flour into the butter remaining in the pan, and stir until smooth and frothy. Add this mixture to the soup. Now add the other seasonings, and cook for one hour longer. At the end of this time take out the spice and rub the soup through a fine sieve. Return to the fire and add half a pint of hot milk. Stir the soup until it boils; then serve.
Nutrition (estimated, per serving)
| Calories | 426 |
|---|---|
| Protein | 14.0 g |
| Fat | 8.7 g |
| Carbs | 74.7 g |
| Fiber | 8.3 g |
| Sodium | 645 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States