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Curry Vegetable Lima Bean Soup

Here's how you make Curry Vegetable Lima Bean Soup
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  • Servings: 8
  • Prep: 1d
  • Cook: 2h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 pound baby lima beans, dry (2 1/2 cups)
  • 8 cups water
  • 1 cup onion, chopped
  • 1 tablespoon chicken bouillon, instant
  • 10 ounces cauliflower, frozen (1 package)
  • 2 cups apples, peeled, chopped
  • 1 cup carrots, sliced
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon ground cardamom
  • 4 egg yolks, beaten
  • 2 cups buttermilk
  • 1 tablespoon fresh parsley, minced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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