Curry Vegetable Lima Bean Soup
Recipe: #44227
February 24, 2025
Categories: Curries, Beans, Cauliflower Indian, White Beans, Buttermilk, more
"Can be vegetarian by using vegetable stock."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (561.5 g)
- Calories 480.9
- Total Fat - 34.7 g
- Saturated Fat - 12.9 g
- Cholesterol - 1333.5 mg
- Sodium - 305.2 mg
- Total Carbohydrate - 18.5 g
- Dietary Fiber - 3.2 g
- Sugars - 9.8 g
- Protein - 23.7 g
- Calcium - 269.8 mg
- Iron - 4.4 mg
- Vitamin C - 24.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Rinse beans.
Step 2
In a Dutch oven or kettle combine beans and the water.
Step 3
Bring to boiling.
Step 4
Reduce heat and simmer for 2 minutes.
Step 5
Remove from heat.
Step 6
Cover; let stand 1 hour. (Or, soak beans in the water overnight in a covered pan.)
Step 7
Do not drain.
Step 8
Add onion and bouillon to beans.
Step 9
Cover and simmer for 1 hour or until beans are nearly tender.
Step 10
Add cauliflower, apples, carrots, curry, salt, pepper and cardamom.
Step 11
Simmer the mixture 40 minutes more or until vegetables are tender.
Step 12
Combine beaten egg yolks and buttermilk.
Step 13
Temper buttermilk mixture by adding a little hot soup at time to buttermilk and add to soup.
Step 14
Season to taste.
Step 15
Heat through, do not boil.
Step 16
Serve in soup bowls.
Step 17
Sprinkle with parsley.
Tips
No special items needed.
0 Reviews
You'll Also Love
