Someone asked for lima bean recipes. This is a favorite of our, from
Sundays at Moosewood cookbook.
Mother Wolff Soup
serves 8 - 10
4 quarts water
1/2 cup dried lima beans, soaked overnight with water to cover
1/2 cup uncooked rice (or 1 cup cooked)
1/2 cup barley, uncooked
3 - 4 large garlic cloves, minced
1 tablespoon dillweed
1 bay leaf
1 cup chopped celery
1 tablespoon Hungarian paprika
1 cup diced potatoes
1 cup diced sweet potatoes or carrots
1/2 teaspoon salt
several pinches black pepper
1 cup green beans or peas (fresh or frozen)
1 cup chopped tomatoes (fresh or canned) or tomato sauce
1/4 cup chopped fresh parsley (optional)
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 sauté 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 sautéed 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
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.