slow cooker Tomato and Lima Bean Soup
Cooking MethodSlow Cooker
Ingredients
- 1 1/2 cup dried baby limas
- 1 large coarsely chopped onion
- 16 oz. can tomatoes or 2 c. fresh, chopped
- 1 teaspoon Worcestershire sauce
- salt and pepper, to taste
- 1 dash Tabasco
- chopped fresh cilantro or parsley, for garnish
Instructions
Soak lima beans in water overnight. In the morning, drain the beans and rinse well. Add beans to the slow cooker, as well as the onions and tomatoes, along with enough water to cover by 2 inches. Turn slow cooker on LOW and cook for about 9 hours. After 9 hours or so, check to see if the limas are soft. If not, turn the pot up to HIGH and cook for 1 hour more. When beans are soft, add the seasonings and serve. If there is not enough liquid, add 1 c. water and cook for 1/2 hour more.