Date: Wed, 28 Jun 1995 06:28:05 -0800
From: email@example.com (Leslie Stafford)
Crock Pot Tomato and Lima Bean Soup
(good hot or cold)
1.5 cups dried baby (small) lima beans
1 large coarsely chopped onion
14 to 16 oz can of tomatoes
2 cups of chopped fresh tomatoes
2 cups tomato sauce (canned or home made)
1 tsp. vegetarian Worcestershire sauce
salt and freshly ground pepper to taste
few shakes Tobasco or other hot pepper sauce (optional)
chopped cilantro or parsley as garnish (optional)
Soak 1.5 cups of dried baby lima beans overnight in lots of water.
In the morning drain and rinse the lima beans and add them to the crock pot
with the tomatoes, chopped onion and enough water so that there is at least
2 inches of liquid above the beans (sorry, I've never measured the water).
Turn the crock pot to low and leave it for at least 9 hours.
After 9 hours or so, check to see if the lima beans are soft. If not, turn
the crock pot up to high for an hour or so. When the beans are cooked to
your satisfaction, add the seasonings and serve. If there is not enough
liquid, add more water and cook for another half an hour.