Lima Bean Soup

Source: Ecological Cooking
Date tried:September 28, 2017
Yield: 4 servings
Time needed:45 minutes

Prior preparation needed:
Cook dried or frozen beans and drain reserving 2 cups of the cooking liquid for best flavour.

If you already have the beans cooked this is very quick soup to make, less than half an hour. The flavour is subtle but delightful, though some may prefer to add a little stronger seasoning. I found a bit of Worcestershire sauce an excellent addition.

Lima Bean Soup

Lima Bean Soup
3 cups cooked lima beans
2 cups reserved bean cooking liquid, or vegetable stock or water
2 Tbsp. olive oil
1 large onion, chopped
1 cup finely chopped carrot
1 Tbsp whole wheat flour
1 tsp. salt (or to taste)
1 tsp. thyme, crushed
1 cup soy or nut milk, unsweetened

Purée beans with liquid until smooth. Set aside.

In a large soup pot, heat oil and sauté onion and carrot, covered, over medium heat for about 10-15 minutes until both vegetables are tender.
Stir in flour, salt and thyme.
Slowly stir in soy or nut milk.
Cook, stirring constantly, until mixture thickens.
Stir in puréed beans.
Warm through on low heat.


Vegetables with Ground Beef

Source: Food Combining for Health
Made: November 12, 2013
Yield: 3-4 servings
Time to make: 2 hours, mostly simmering time.

A nice satisfying stew.  I really liked this. And except for a tiny ½ teaspoon of potato flour it is pretty much devoid of starch, so it’s a good paleo choice.  With extra time, it would work well in a slow-cooker. Actual preparation prior to simmering only takes 15 minutes or so.

Vegetables with Ground Beef

Vegetables with Ground Beef
2 tsp. sunflower seed oil
12 oz. lean ground beef
Seeds from 3-4 cardomom pods
½ tsp. dried thyme
1 small piece well-scrubbed orange peel
3 Tbsp. water
2 cups mixed vegetables, roughly chopped (such as 1-2 zucchini, 2 good-sized mushrooms, a large carrot, a piece of celery root, 3-4 shallots or 1 onion, ¼ red pepper)
½ tsp. potato flour
1 Tbsp. finely chopped parsley
Sea salt and freshly-ground black pepper to taste

For garnish:
4-6 tomatoes
1 tsp. chopped fresh basil (or dried basil if fresh not available).

Heat oil in a large, heavy-bottomed saucepan.
When medium-hot, add ground beef, cardomom seeds, thyme and orange peel.
Stir with a wooden spoon until all the meat grains are separated.
Add water and vegetables.
Cover and simmer at very low heat for 1½ hours.

Add a little more water during cooking if necessary, but by the time it is fully cooked nearly all the water should be evaporated.
Mix potato flour with 1 tsp. cold water and stir into the stew until it thickens slightly.
Add seasoning and chopped parsley.

Near the end of the cooking time, cut the tomatoes in half and broil for a few minutes until somewhat soft.
Sprinkle with chopped basil.
Serve stew on a platter with tomatoes along side as a garnish.