Cream of Lima Bean and Carrot Soup

This recipe has made me outright uncomfortable since I saw it on the menu. Running through the recipe: still makes me want to close my eyes and go to my safe place or something. Sorry everyone…lima beans in any form…not my thing, even if I have to give up being a card-carrying southern girl because of it.

Anyhow…on with the recipe…which will be economical, nice for you thrifty, retro food sorts.

1 cup dried lima beans
1 quart cold water
1 medium carrot, sliced
2 slices medium onion
4 sprigs parsley
1-1/2 cups evaporated milk
1 teaspoon Worcestershire
Few drops tabasco, if desired
1/16 to 1/8 teaspoon black pepper

Wash beans, add enough water to cover 2 inches deep and let soak overnight. Then drain and add the cold water, cover and simmer until tender, about 30 minutes. Then add vegetables and cook until tender, about 20 minutes longer. Now rub through a food mill or sieve; there should be 3 cups puree with milk and seasonings and reheat to boiling just before serving. 5 servings.The Modern Family Cookbook

%d bloggers like this: