Native American Lima Bean & Tomato Soup
6
Servings
Servings
1d P1D
Prep Time
Prep Time
2h PT2H
Cook Time
Cook Time
1d 2h
Ready In
Ready In
Recipe: #20839
September 01, 2015
"The Art of American Indian Cooking by Yeffe Kimbell and Jean Anderson, Avon Books (a division of The Hearst Corporation), New York, NY, 1965."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (510.9 g)
- Calories 202.5
- Total Fat - 15.6 g
- Saturated Fat - 5.6 g
- Cholesterol - 16.3 mg
- Sodium - 917 mg
- Total Carbohydrate - 13.8 g
- Dietary Fiber - 4.1 g
- Sugars - 7 g
- Protein - 3.7 g
- Calcium - 60.3 mg
- Iron - 1.3 mg
- Vitamin C - 25 mg
- Thiamin - 0.2 mg
Step 1
Soak the beans in water overnight; drain and rinse.
Step 2
Place beans in large, heavy kettle, cover with water, add remaining ingredients and simmer, slowly, for 1 hour.
Step 3
Uncover and simmer for 1 additional hour.
Tips & Variations
No special items needed.
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