Mediterranean Lima Bean Soup

2 onions, chopped
6 medium red potatoes, chopped
6 cups bouillon
1 teaspoon dried thyme
pinch cayenne, to taste
4 cups frozen baby lima beans
1 cup chopped cilantro or flat parsley
2 cups soy milk or yogurt
Roasted red peppers, cut in strips (optional)
Olives (preferably Greek-style), pitted and cut in chunks (optional)

Bring the onions, potatoes, bouillon, thyme and cayenne to a boil in a large pot. Reduce the heat and simmer 20 minutes. Add the lima beans and cilantro, return to boiling, then simmer 10 minutes more or until the potatoes are very tender. Stir in the soy milk or yogurt and heat through. Serve with freshly ground black pepper, garnished with red pepper strips and/or olives if desired.

 

6-8 servings

 

 

Green Minestrone

1 onion, chopped
2 stalks celery, chopped
8 cups bouillon
2 teaspoons oregano
pinch cayenne, or to taste
1/2 cup barley
1 medium red potato, cut in 1/2” cubes
4 cups chopped Swiss chard or spinach
2 small zucchini, cut in 1/2” chunks
1 16-ounce can chick peas
2 cups frozen green peas
1/2 cup chopped fresh basil or Italian parsley, or both
freshly ground black pepper, to taste

Combine the onion, celery, bouillon, oregano, cayenne and barley in a large pot. Bring to a boil, reduce the heat and simmer 30 minutes. Add the potato and cook 20-30 minutes more, or until the potato and barley are tender. Add the Swiss chard or spinach and the zucchini, return to a boil, then reduce the heat and simmer about 5 minutes or until the zucchini is tender but not mushy. Add the chick peas and green peas. Ladle into serving bowls, garnish with the chopped basil or parsley, and pass the pepper mill.

6-8 servings