CREAM OF LIMA BEAN SOUP

Cream of Lima Bean Soup image

Provided by Kimberly Biegacki

Time 3h45m

Number Of Ingredients 21

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CREAM OF LIMA BEAN SOUP
1 lb baby lima beans, rinsed & soaked overnight
1 small green bell pepper, diced
1/2 medium onion, diced
1 1/2 Tbsp garlic
2 c chicken or vegetable broth
2 c water
2 tsp trader joe's 21 seasoning salute -it's a smooth blend of onion, black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander, garlic, carrot, orange peel, tomato, lemon oil
1 - 2 tsp salt
ADD THE LAST 10 MINUTES OF COOKING
2 - 3 Tbsp fresh parsley, chopped
1/2 c milk
1 1/2 c cottage cheese, small curd
CHEESY JALEPENO & RED PEPPER CORNBREAD
3 - 4 Tbsp jalapeno's in oil, diced
2 - 3 Tbsp pimentos or roasted red peppers, diced
1/2 - 3/4 c extra sharp cheddar, grated
1/2 c buttermilk, (i used a little less)
corn bread mix for 6 muffins
GARNISH
chopped parsley or fried onions

Steps:

1. Saute your peppers & onions in a pan with butter for about 10 minutes or so.
2. Add your soaked beans, 2 cups chicken broth, seasonings and your sautéed peppers and onions to your crock pot or Ninja. Cook on low/medium heat for 2 1/2 - 3 hours. Check your soup to see if beans are almost done. Cook longer if necessary.
3. Add your remaining ingredients of milk, cottage cheese and parsley. Cook till cheese is melted for about 15 - 20 minutes longer. While cheese is melting cook up your cornbread to serve with your soup.
4. Now you are ready to eat. ----Now, don't forget to butter that cheesy/spicy cornbread. YUMMM