Site Overlay

Carrot and Butter Bean Soup

Chef/owner Marla,
Bernstein’s Deli

Ingredients
2 L chicken stock
2 cups dry jumbo lima beans
1  1/4 lb carrots, chopped large
black pepper to taste

Method
1. Add all ingredients in a pot over medium high heat.
2. Cover and bring to a boil
3. Reduce heat to low and simmer for 2.5 hours, stirring occasionally.

Yield 5 servings.

Copyright © 2022 . All Rights Reserved. | Catch Vogue by Catch Themes