2 cups dried lima beans
8 cups cold water
1 large onion, roughly chopped
1 carrot, peeled and quartered
2 cloves garlic, crushed
1 vegetable bouillon cube
2 tablespoons corn oil
1 medium onion, finely diced
2 teaspoons kosher salt
pepper
Soak lima beans in cold water overnight. Drain the lima beans and rinse several times to loosen shells. Place in crockpot with water, chopped onion, carrot, bouillon and garlic. Cover and cook on low 18 to 24 hours, until beans are very tender. Remove cover and turn off heat to cool a little. In the meantime, heat the oil in a skillet and saute the finely diced onion until browned. Ladle a small bit of soup at a time into a blender or food processor until all soup is pureed. Return to crockpot and stir in browned onions. Season with salt and pepper to taste. Freezes well.
Crockpot Index | Recipe Index | Home