LambBone and LimaBean Soup Recipe
Ingredients
| Bones and trimmings from lamb roast | ||
| Water | 2 Quart | |
| Lima beans | 2 Cup (16 tbs), dried | |
| Onion | 1 Cup (16 tbs), chopped | |
| 1 cup chopped celery and leaves | ||
| Tomato juice | 2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In soup kettle, add bones and trimmings.
2) Add beans and water and keep aside for 2 hours.
3) Stir onion and celery and boil slowly. Skim the foam from top. Simmer for two hours.
4) Take off trimmings and bone.
5) Mince meat on the bone and add to soup.
6) Discard any fat from the soup.
7) With a potato masher slightly mash the beans.
8) Stir in tomato juice.
9) Add salt and pepper to taste. Heat thoroughly.
SERVING
10) Serve hot or cold.
1) In soup kettle, add bones and trimmings.
2) Add beans and water and keep aside for 2 hours.
3) Stir onion and celery and boil slowly. Skim the foam from top. Simmer for two hours.
4) Take off trimmings and bone.
5) Mince meat on the bone and add to soup.
6) Discard any fat from the soup.
7) With a potato masher slightly mash the beans.
8) Stir in tomato juice.
9) Add salt and pepper to taste. Heat thoroughly.
SERVING
10) Serve hot or cold.
Chef
