Ingredients: ¼ cup dry Lima beans
2 tablespoons green split peas
1 cup chopped carrots
1 cup chopped cabbage
2 tablespoons chopped celery
¼ cup chopped turnips
2 tablespoons okra (fresh or canned)
1 small onion, chopped
¼ cup chopped parsley
2 quarts water
¼ cup unroasted peanut butter or very finely chopped raw peanuts
1 tablespoon salt
Directions: Instead of the raw peanuts or peanut butter, two tablespoons nut soup stock or one tablespoon vegex may be used.
If these are used, the beans and peas may be omitted.
Wash the beans and peas and put them to cook in the cold water.
Prepare the vegetables and put them, except the parsley, to cook with the peas and beans.
Boil slowly five hours.
At the end of four hours´ cooking add the chopped peanuts or the peanut butter thinned with hot water.
After another hour´s cooking add the salt, chopped parsley, and boiling water to replace what has boiled away.
Serve with croutons.
Date Posted: 18/08/2006 Rate :
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Andalusian Gazpacho