Native American Lima Bean & Tomato Soup
Recipe: #20839
September 01, 2015
Categories: Beans, Native American, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Fresh Tomatoes, White Beans, Spicy, more
"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 is 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 by Step Method
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
No special items needed.
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