Snowcap Chowder
- 10 oz. SNOWCAP BEANS
- 2 Tbs. BUTTER
- 2 Tbs. ONION, minced
- 3 Tbs. FLOUR
- ½ tsp. PAPRIKA
- 2 cups low-fat MILK
- 2 cups CHICKEN or VEGETABLE BROTH
- 3 medium POTATOES, peeled and diced
- 2 CARROTS, sliced
- 1 medium ONION, coarsely chopped
- ⅓ lb. MUSHROOMS, sliced (optional)
- SALT and PEPPER to taste
Rinse and pick over beans. In a large pot, cover beans with 2 inches of water. Bring to a boil for 2 minutes; remove from heat, cover, and let sit for one hour. Drain and rinse. Beans should be tender, not mushy.
Cook potatoes, carrots and onions until just tender and drain. Set aside. In a large pot sauté onions in butter until soft and blend in flour and paprika. Stir in milk and broth and heat to just boiling. Reduce heat and add drained vegetables, beans and mushrooms (if using). Salt and pepper to taste.
Serves 6 to 8.
Christmas Lima Soup
- 4 cups cooked CHRISTMAS LIMA BEANS
- 1 lb. APPLE CURED BACON, cut in 1 inch strips
- 1 CARROT, peeled and diced
- 1 rib of CELERY, diced
- 1 small SPANISH ONION, peeled and diced
- ½ cup FLOUR
- 1/3 cup HUNGARIAN PAPRIKA
- 96 oz. CHICKEN BROTH
In an appropriately sized pot, cook the bacon, stirring occasionally until translucent. Add the carrots, celery and onions. When the vegetables are tender sprinkle flour and paprika over the vegetables and cook, stirring continuously, for five minutes. Add chicken broth, bring to a boil, and simmer for 10 minutes. Adjust seasonings. Ladle into warm bowls and garnish each serving with lemon juice and sour cream.
