Try this Mother Wolff Soup recipe, or contribute your own.
Suggest a better descriptionSomeone asked for lima bean recipes. This is a favorite of our, from Sundays at Moosewood cookbook. In a large soup pot, combine water, limas, rice, barley, garlic, dill, and bay leaf and bring to a boil. Lower heat, cover and simmer 1 1/2 hours, adding more water if needed as the limas and grains absorb the liquid. When the soup has been simmering for about one hour, prepare the vegetables. In a large frying pan saute onions and celery in 1 tablespoon water for a few minutes. Sprinkle in the paprika. Add the potatoes, sweet potatoes or carrots, salt, pepper. Cover and cook for a few minutes, stirring frequently. Stir in the green beans or peas and continue to cook, covered for a few more minutes until just tender. Set aside. Stir the soup and remove bay leaf. Add the sauteed vegetables, the tomatoes, the parsley and more salt and pepper to taste. Simmer, covered, on very low heat for 1 1.2 to 2 more hours, stirring occasionally to prevent sticking. To serve, ladle out generous bowls of this tasty soup. Leftovers will keep for several days, refrigerated. When reheating, add boiling water if the soup has become too thick. Posted to fatfree digest by "Jan Gordon"
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Serving Size: 1 Serving (263g) | ||
Recipe Makes: 8 - 10 | ||
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Calories: 19 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.8mg | 0 % | |
Potassium 123.6mg | 3 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 3.3g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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