Lima Bean Soup

Ingredients (use vegan versions):

• 1 pound dry lima beans
• 5 carrots, chopped
• 2 stalks celery, chopped
• 1 leek, bulb only, chopped
• 2 tablespoon minced shallots
• 4 cubes vegetable bouillon
• salt and pepper to taste

Directions:

Sort and rinse beans; soak overnight in water. In the morning, drain and rinse beans. Place beans in a large crockpot with 2 quarts (8 cups) of water. Set to high for 3–4 hours or until beans are no longer chewy. Switch crockpot to the low setting and add veggies and bouillon cubes. Cook an additional 3–4 hours or until beans are soft and vegetables are done. Season with salt and pepper.

Notes: Do not add salt until beans are finished cooking or they will never get soft.

Other vegetables can be added as well. I chopped a rutabaga and threw it in the pot and it added a wonderful color/texture variety.

Serves: 8

Preparation time: 6-8 hours