Recipe: Lima Bean Soup

LIMA BEAN SOUP

1 lb. dry lima beans, washed*
Salt as needed
Few diced potatoes (optional)
1 large can or package sauerkraut, drained and rinsed**
GRAVY:
2 tbsp. butter or margarine, melted
Several Tbsp. flour

TO PREPARE DRY BEANS:
Wash beans and cover generously with water. Bring to a boil. Turn off heat and let set overnight.

The next day, using the same liquid, bring soup to a boil again and boil for at least 1 1/2 to 2 hours. Test for softness. Salt soup as desired.

TO MAKE SOUP:
If desired, add diced potatoes to beans and boil until potatoes are done.

Add sauerkraut to beans and add enough water to cover. Bring to boil then simmer.

TO MAKE GRAVY:
Combine melted butter and flour in skillet and brown slowly, until slightly brown. Turn off heat and cool.

Add 1 to 2 cups water; stir to thicken. Add to soup. Strain into broth if necessary.

*A large can of lima beans can be substituted for the dry beans.

**Chopped cabbage may be used in place of sauerkraut.