Vegetable Soup
Lima beans thrive in warmer climates, and they're packed with fiber, B vitamins, and iron. They’re also featured in this soup recipe from The American Family Cook Book (1963). This hearty vegetable soup is a comforting meal that's perfect for a chilly day. With a combination of lima beans, peas, barley, rice, kidney beans, and a variety of vegetables, this soup is both nutritious and delicious. The addition of a ham bone during the cooking process adds a savory depth of flavor.
- ½ cup dried lima beans
- ½ cup dried peas
- 2 tablespoons barley
- 2 tablespoons rice
- 2 tablespoons kidney beans
- 2 quarts cold water
- ½ cup celery, cut in pieces
- 2 potatoes, sliced
- 2 onions, sliced
- 1 white turnips, diced
- 1 cup stewed or canned tomatoes
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 ham bone or 1 frankfurter
Wash beans, peas, barley, rice, and kidney beans and soak overnight in cold water. Bring to boiling point. Add celery, potatoes, onions, turnip, tomatoes, salt, and pepper. Simmer slowly for 2 hours. Add water as it cooks away. About half an hour before serving add ham bone and more seasoning if necessary. Remove bone before serving. This soup should be quite thick and is a meal in itself. Serves 6.