Tuesday, December 21, 2010

Lima Bean Soup with Celery and Carraway

I came across another recipe I just had to try at 101 Cookbooks.  I made a couple of changes but think that it turned out great.  The caraway and celery is an incredible flavor combination.  We have a big batch of the soup to get us through the better part of the week.


3/4 lb frozen lima beans (substitute 3/4 lbs of any bean you would like)
Scant 2/3 cup olive oil
2 large heads celery, with leaves, trimmed and cut into 3/4 inch pieces
2 bunches scallions, green and white parts sliced
8 garlic cloves thinly sliced
2 tsp carraway seeds, lightly crushed
sea salt
28 oz chopped tomatoes, drained
celery salt (homemade, see previous post)
4 cups chicken or vegetable stock
1 1/2 cups water
oil cured black olives, pitted and chopped
thin lemon slices

--Heat the scant 2/3 cup olive oil in a large pot on med-high

--Add the celery, stir to coat and cook for about 10 minutes

--Add the scallions, garlic, carraway and some salt.  Cook for another 15 minutes, until everything is softened

--Add the tomatoes and 2 tsp celery salt and cook for a few minutes

--Add the beans, water and stock

--Bring to a simmer, season to taste with salt

--Serve bowls topped with chopped olives and a squeeze of lemon

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