Lima Bean Bacon Soup with silverbeet


Make a stock from bacon bones.  Cover the bones with cold water, bring to boil and simmer for 2 or 3 hours with an onion and carrot until the stock is well reduced and full of flavour.  Strain the liquid and throw the bones away.

Cover Lima beans with plenty of cold water and soak overnight.

I usually prepare this one or two days before I want the soup.  It only takes a few minutes to get ready and then cooks away while you do other things.

When you are ready to make the soup.  Slice a couple of onions and saute them till transparent.  Add a couple of peeled and chopped potato,  you can add 2 or 3 chopped rashers of bacon if you wish. Sprinkle over plenty of cracked pepper and cook this together until the potato has picked up lots of flavour from the onion. Add 2 or 3 carrots the rest of the stock and the Lima beans.  It is best to take the skins off the Lima Beans.

Pour the stock over and cook gently until the beans and vegetables are cooked about 30 or 40 minutes.

Stir through chopped silver beet and serve.

Very healthy and delicious meal that all up only took around 20 to 30 minutes to make.


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