1 pound dried C&F Foods Large Lima Beans
2 tablespoons olive oil
4 carrots, chopped
2 leeks, sliced
3 tablespoons shallots, minced
2 stalks celery, chopped
12 cups water, divided
4 cubes vegetable or chicken bouillon
1 bay leaf
How to Prep and Cook Dried Beans
Rinse and soak dried beans.
In a large pot, sauté carrots, leeks, shallots and celery in olive oil, 3 to 5 minutes. Add lima beans, and sauté for another 2 to 3 minutes. In the meantime, bring 4 cups of water to a boil. Add the bouillon to the boiling water, and stir until dissolved. Add bouillon broth to the sautéed vegetables and beans, add bay leaf. Add remaining water, and allow soup to simmer over a low heat for 1 to 1 1/2 hours. Serves 10.