Some people run from the room screaming at the mention of the words "lima beans." To each their own, I guess. In soup, limas add a distinctive texture that I've always loved.
1/2 cup of cooked rice
1 cup of cooked lima beans
1 quart of chicken stock or meat stock
2 tablespoons of marinara sauce (tomato sauce seasoned with garlic and spices)
salt to taste
Puree the rice and limas with a cup of the broth. Then add this blend, along with the marinara sauce, to a pan containing the rest of the stock. Heat the mixture, seasoning it as you like. This recipe serves two to four hungry folks.
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