Cook
time: 1-1.5 hours
Cost: $5
Makes:
4-6 servings
A
simple, healthy soup great for the start of fall. If you use dry lima beans,
you need to soak them in water in the fridge overnight. Use vegetable stock
instead of water for more flavour, or put in lots of herbs and spices.
Most
of the ingredients were on sale at the Market on Yates, so the prices are based
off that store. I also used shallots instead of onions, as they were on sale
this week.
Ingredients: Cost:
-
2 cups dry lima beans $2
-
Vegetables
o
1 bunch of beets $0.88
o
1 bunch of carrots $0.88
o
Shallots $0.50
o
3 sticks of celery $0.50
-
Olive oil
-
Spices (optional)
o
Salt and pepper
o
Dried basil
o
Cayenne pepper
o
Cumin
o
Curry powder
o
Tumeric
What to do:
1.
Soak lima beans in water overnight
2.
Cook cut up carrots, celery and
shallots with a bit of oil in pot on medium heat
3.
After vegetables are browned add beets,
lima beans and spices and cover with water
4.
Cook covered for about half an hour
5.
Turn heat down and continue to cook
covered until vegetables are soft
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