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Evelyn Evelyn is offline
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Default Soup with lima beans?

"Janet Wilder" > wrote in message
...
> Evelyn wrote:
>> "Peppermint Patootie" > wrote in message
>> ...
>>> I have a culinary challenge.
>>>
>>> I want to repay a coworker for doing me a work favor by making him some
>>> homemade soup. I suggested bean soup, and he said he loved lima beans.
>>> Can anyone suggest a soup that has lima beans as a main ingredient?
>>>
>>> Other possible ingredients: I have a one pound package of "chili cut"
>>> wild boar defrosting in the fridge. I also will probably be going by a
>>> favorite Asian market tomorrow after church. They have pork neck bones
>>> there.
>>>
>>> So, my mind is musing on a pork and lima bean soup. I'm assuming there
>>> will be a strong stock, probably from pork neck bones I brown in the
>>> oven. Onions are a given. For some reason I'm seeing them as very thin
>>> half-circles.
>>>
>>> But what seasoning? And should there be a bit of darker green in there?
>>> Maybe dark green leaves from bok choy? How about cilantro?
>>>
>>> Do Asians use anything like lima beans? Right now I'm mentally tasting
>>> an Asian pork soup flavored with coriander leaves (cilantro) and also
>>> containing onion and lima bean.
>>>
>>> Thought? Suggestions?
>>>
>>> PP

>>
>>
>>
>> I would make a soup like that with limagrands, those big white dried lima
>> beans.
>>
>> For the stock I would use a small porkette ham or a ham bone.
>>
>> Soak the beans over night first (best way) or do a quick soak same
>> day.... bring to a boil, let stand for an hour and then throw that water
>> away and do it a second time and cook them with your ham.
>>
>> Add chopped celery, carrot, onion, garlic (generous) a potato, bay leaf,
>> salt.
>>
>> Cook it till the limas are really nice and soft.
>>
>> Take out the porkette, chop the ham up and return it to the soup.
>>

>
> smoked turkey wings are a good substitute for ham in any soup made with
> beans. You can clean off the meat and add it back when done, too.




Anything that will give you that nice smoky flavor.

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Best Regards,
Evelyn

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