Native American Lima Bean and Tomato Soup

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Native American Lima Bean and Tomato Soup Ingredients

1 lb Dried lima beans	1/4 lb Salt pork
3 qt Water	3 Tomatoes, cored
1 Sprig parsley	1 Chili pequin, crushed
2 Onions, sliced	1 tb Salt

Instructions for Native American Lima Bean and Tomato Soup

Soak the beans in 1 1/2 quarts water for 3 1/2 hours; drain and rinse. Place in large, heavy kettle, cover with 1 1/2 quarts water, add remaining ingredients and simmer, slowly, for 1 hour. Uncover and simmer for 1 additional hour. Serve hot. From: The Art of American Indian Cooking by Yeffe Kimbell and Jean Anderson, Avon Books (a division of The Hearst Corporation), New York, NY, 1965. Typed by Loren Martin From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SoupCuisine: Uncategorized

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