Lima Bean Soup
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I have enjoyed lima bean soups for many years but have only recently come across a recipe for one I think is truly outstanding. This one is derived from Jacques Pepin’s “The Shortcut Cook.” Serves 1 as lunch.
| per need | -- | CANOLA or OLIVE OIL or a little WATER |
| 1-2 ozwt | -- | KIELBASA
or ANDOUILLE SAUSAGE 
Cut into bite-sized slices or pieces
In a saucepan, sauté sausage in a little oil for a few minutes.
Drain off excess fat. |
| ˝ C | -- | ONION,
coarsely chopped
Add onion to pan and cook
until soft but not browned (about
5 minutes). |
| 1 can | -- | GREEN LIMA BEANS (about 8 oz) preferably small, undrained |
| ˝-2 C | -- | CHICKEN BROTH |
| to taste | -- | CHICKEN BOUILLON granules, or SOUP BASE |
| to taste | -- | SALT,
PEPPER Add
these ingredients and simmer for 10‑15 minutes to blend
flavors. |
| 1 ozwt | -- | WHITE
BREAD (1 thick slice, chunked), stale/dry is best but fresh will work
Stir in bread just before
serving. |
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