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Baby lima bean soup with mustard greens peas and onions

Baby lima bean soup with mustard greens peas and onions


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Description:

Buttery, tangy, and savory. Try baby mustard greens for an even tangier flavor.

Reference:

http://www.epicurious.com/recipes/food/views/106510

Prep:

30 minutes

Servings:

6-8 first-course or 4-6 main-course servings.

Submitted by:

Jackye
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Ingredients

1
(1-lb) bag frozen baby lima beans, thawed (3 cups)
3
cups chicken stock
1
medium yellow onion, finely chopped
2-3
large garlic clove, minced
4
tbsp unsalted butter
3/4
tsp salt
1/4
tsp black pepper
1
cup fresh black-eyed peas
2-3
cups coarsely chopped trimmed baby mustard greens
2
tbsp chopped fresh green onions

Directions

1.
Purée 1 cup lima beans with water in a blender until smooth, about 1 minute.
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2.
Cook onion and garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 6 minutes. Add purée, remaining lima beans, salt, and pepper and simmer, covered, stirring occasionally, 10-15 minutes. Stir in peas and mustard greens and simmer, covered, 6 minutes.
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3.
Let soup sit overnight. (Helps bring out the flavors.)
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