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Sunday, November 1, 2009


Crock Pot Tomato and Lima Bean Soup

Ingredients (use vegan versions):

1.5 cups dried baby (small) lima beans

1 large coarsely chopped onion

14 to 16 oz can of tomatoes *OR*

2 cups of chopped fresh tomatoes *OR*

2 cups tomato sauce (canned or home made)

1 teaspoon Worcestershire sauce

salt and freshly ground pepper to taste

few shakes Tabasco or other hot pepper sauce (optional)

chopped cilantro or parsley as garnish (optional)


Soak 1.5 cups of dried baby lima beans overnight in lots of water.

In the morning drain and rinse the lima beans and add them to the crock pot with the tomatoes, chopped onion and enough water so that there is at least 2 inches of liquid above the beans (sorry, I've never measured the water). Turn the crock pot to low and leave it for at least 9 hours.

After 9 hours or so, check to see if the lima beans are soft. If not, turn the crock pot up to high for an hour or so. When the beans are cooked to your satisfaction, add the seasonings and serve. If there is not enough liquid, add more water and cook for another half an hour.

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