Curried Limas and Potato Soup

Barbara Gautcher

Harrisonburg, VA

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 4-10 hours

Ideal slow cooker size: 3-qt.

1½ cups dried large lima beans

4 cups water, divided

5-6 medium-sized potatoes, finely chopped

½ head cauliflower, optional

2 cups (16 ozs.) sour cream

2 Tbsp. curry

1-2 tsp. salt and pepper, to taste

For faster cooking:

1. In a medium saucepan, bring dried limas to a boil in 2 cups water. Boil, uncovered, for 2 minutes. Cover, turn off heat, and wait 2 hours.
2. Drain water. Place beans in slow cooker.
3. Add 2 cups fresh water. Cover and cook 2 hours on High.
4. During the last hour of cooking, add diced potatoes and florets of cauliflower. Cook longer if vegetables are not as tender as you like after 1 hour.
5. Ten minutes before serving, add sour cream, curry, and salt and pepper to taste.

For slower cooking:

1. Soak limas in 2 cups water overnight. In the morning, drain water. Put limas in slow cooker and follow directions above, beginning with Step 3.

Tip:

Sprinkle grated cheese on top of each serving. And/or, serve with chopped fresh fennel as a topping.