Tomato Cabbage Soup With Lima Beans Food

CABBAGE, POTATO, AND TOMATO SOUP

Steps:

• Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.
• Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.

LIMA BEAN AND CABBAGE SOUP

Steps:

• In the morning drain beans, add new water to cover beans, and cook for 45 minutes.
• Add all the other ingrendents, mix and and simmer for an additional 30 minutes.

TOMATO-BASIL LIMA BEANS

Steps:

• Toast 3 sliced garlic cloves and a pinch of red pepper flakes in a large skillet with olive oil. Add salt, then stir in a 10-ounce box of thawed frozen lima beans; cook about 7 minutes. Remove from the heat; add halved cherry tomatoes, sliced basil and a splash of white wine vinegar. Drizzle with olive oil and top with shaved parmesan cheese.
• Photograph By Antonis Achilleos

TOMATO-CABBAGE SOUP WITH LIMA BEANS

Steps:

• In a large Dutch oven, heat the oil over medium heat.
• Add in the cabbage and onion; cook, stirring frequently, for 10 minutes or until golden.
• Add in the tomatoes, broth, cumin, and allspice; stir to combine.
• Bring mixture to a boil; lower heat and simmer for 30 minutes.
• Add in the lima beans and simmer for 20 minutes or until tender.
• Add salt and pepper to taste.
• Serve hot.

TOMATO LIMA BEAN SOUP

Steps:

• In a large saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, 5 minutes.
• Add tomatoes, stock and lima beans; bring to boil.
• Cover and reduce heat to medium low; simmer for 10 minutes.
• Add parsley and salt.
• Serve sprinkled with cheese.

TOMATO CABBAGE SOUP

Steps:

• Melt margarine in large dutch oven or soup pot.
• Add onion and celery.
• Saute until soft.
• Add remaining ingredients.
• Bring to a boil, stirring often.Cover.
• Boil slowly until vegetables are tender.

LIMA BEAN AND TOMATO CASSEROLE

Steps:

• put limas in cold water and boil until tender ,drain.
• place in 1 1/2 quart casserole.
• cook bacon in skillet.
• add celery.
• onions pepper and garlic.
• cook until veggies tender add flour brown salt pepper and sugar if you wish cook until sauce is thick(may need a little water ) pour this sauce over beans( mix).
• cover and bake 1 hour at 300 degrees.

LIMA BEAN TOMATO SOUP

Steps:

• In a stock pot heat first 4 ingredients for 5 minutes.
• Add the tomatoes, stock and beans.
• Bring to a boil.
• Cover and reduce heat to medium-low for 10 minutes.
• Add the parsley and salt.
• Spinkle grated cheese on top.

COUNTRY LIMA BEAN AND CABBAGE SOUP

Steps:

• 1. In large slow cooker, combine beans, broth, onion, marjoram, garlic, red pepper, salt, pepper and cabbage. Cover and cook on low heat setting for 10 to 11 hours.