Lima Bean & Veggie Soup

Summer, Spring, Winter, Fall... it is NEVER a bad time for home-made soup. This recipe is SO easy and SO yummy! Follow directions below for cooking the Lima beans, then divide the beans into freezer containers for another day. Simply remove the bean mixture from the freezer when you're ready for "fresh" soup, add some veggies, and heat through! Now THAT'S fast food!!

The night BEFORE:

Soak a package of dried lima beans in cold water (make sure the beans are well covered as they will soak up a great deal of water!). This will also make them a LOT less "gassy". ;-)

The next morning:

Rinse the beans thoroughly and place in a large cook-pot, cover with water and bring to a low boil. Let simmer for 1-2 hours or until beans are tender. During this time add (more or less to suit your taste):

2 tsp Sea Salt

1 Tbsp Garlic

1 Med/Large Onion - Diced

Couple shakes of dried pepper flakes

When the Lima beans are cooked through, add your choice of fresh or frozen vegetables, like broccoli, carrots, califlower, or even corn. Add bunches - until the pot is full and let them cook for an additional 10 minutes.

Serve hot with fresh bread on the side.