Potato-Lima Soup
Yehudis Wallace, of Louisville, Kentucky's Hasidic community, serves this delicious, thick soup before the Yom Kippur fast. It is filling, yet easily digestible, and it is flavorful, yet low in sodium. Yehudis serves the soup with noodles for the pre-fast meal, which really satiates her husband and four sons before the big day!
Prep Time: :10
Cook Time: :45
Yield:
Course: Soup
Occasion: Winter
Skill:
Ingredients
- 1/2 cup onion, peeled and finely diced
- 2 Tablespoons good quality cooking oil
- 1 Tablespoon Grill Mates® Montreal Steak Seasoning
- 4 medium potatoes, peeled and diced
- 10 oz size frozen sliced carrots (or fresh baby carrots)
- 10 oz size frozen Fordhook lima beans
- garnish, fresh parsley, checked and cleaned well
- water
Instructions
1. Place onion, oil and seasoning in 3-quart, thick-bottomed cooking pot. Saute onion until clear and soft, about 15 minutes, on medium high heat.
2. Add potatoes, carrots, and lima beans. Add enough water to cover by approximately 2 inches.
3. Bring to a boil. Lower heat, and simmer uncovered at least 30 minutes or for up to 1 hour.
Variations:
- Dairy: If this recipe is cooked in dairy equipment, serve with a dollop of sour cream and fresh chopped chives.
- Meat: If this recipe is cooked in meat equipment, use chicken stock in place of plain water.
- Pareve: If not being served before the Yom Kippur fast, fry onions a little harder in step 1 to add color and stronger flavor.