Belle was watching the weather yesterday and concluded that we were going to have our first frost, so we moved her potted plants indoors. After three days of prepping, cooking, partying, and cleaning, I didn't want to spend much time cooking today, so I dredged my memory banks and came up with a recipe I haven't cooked in over 20 years. White Bean Soup.
Ingredients
1 lb dried lima beans
3 small russet potatoes, peeled and chopped
1 cup leftover ham, diced.
8 cups cool tap water
Salt, pepper.
Dump all the ingredients into a slow cooker, on low for eight hours. I put mine on last night and let it go all night. Closer to lunch, we'll make a cornbread. I have less than four dollars in that pot, and could probably feed six people with it.
2 comments:
Sounds good, might have to give it a try.
juvat
Juvat - Only if you like lima beans (or, as Mom called them, butter beans). That is the one bean I am no fan of. Mother and I added mustard to improve the flavor. Dad thought we were nuts.
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