Sour Cream Vegetable Soup
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"This is a great soup that just gets better overnight, and is a family favorite. Cook time can be shortened by using a pressure cooker to cook the beans. Canned beans just do not give the best flavor, so I would not recommend them. Each person adds the amount of sour cream to their bowl that suits their own taste. It is wonderful served with a crusty bread."
Original recipe yield: 10 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 2 Hours 20 Minutes
- Ready In:
- 2 Hours 40 Minutes
- Servings:
- 10
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INGREDIENTS:
- 1 pound dried baby lima beans
- 4 1/2 cups water
- salt and pepper to taste
- 1 (15 ounce) can whole kernel corn
- 1 (14.5 ounce) can peeled and diced tomatoes
- 8 large potatoes, peeled and cubed
- 3 cups shredded cabbage
- 1 (16 ounce) container sour cream
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DIRECTIONS:
- Wash and pick through beans. Place them in a large pot with the water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 1 1/2 to 2 hours, until just tender.
- Stir in undrained corn and tomatoes, potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes. At the table, stir sour cream to taste into individual servings.
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