Home -> [Asian, Chinese, Ethnic, Soups & Stews, Vegan, Vegetables] -> [Lima bean & leek soup Recipe]
 
 

Lima bean & leek soup
Artist: _
Categories: Asian, Chinese, Ethnic, Soups & Stews, Vegan, Vegetables
Yield: 8
Rating: 0
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Ingredients:
8 cupWater
1/3 cupLentils
1/3 cupLima Beans
1/3 cupWild rice
1 largeLeek
1/4 cupTomato sauce or Ketchup
4 dashHot sauce or more
4 dashFish sauce
4 dashSoy sauce
2 Chicken bouillon cubes
Procedures:
1This recipe would be vegan if the fish sauce and bouillon cubes are eliminated and vegetable bouillon and extra soy used in their place.
2I am sure it would taste even better with the addition of a good stewing chicken, but it was created from the materials on hand one weekend.
3The lentils are long cooked until they disintegrate to form a meaty looking and tasting stock, an effect that is enhanced by the tomato.
4bring the water to a boil in a soup pot and add lentils; simmer covered ?hr or more.
5Add the lima beans and cook another ?hour.
6Add the rice and cook another 20 min. add the chopped green portions of a large or 2 medium well washed leek[s] [they are sandy and there is always sand trapped in the outer leaves] and simmer 10 min. add the sliced white portion of the leek and the remaining ingredients.
7Simmer 15 min and serve.
 
 
 
 

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