Recipe - Lima Bean And Leek Soup

8 cup Water
1/3 cup Lentils
1/3 cup Lima Beans
1/3 cup Wild rice
1 lg Leek
One fourth cup Tomato sauce or Ketchup
4 ds Hot sauce or more
4 ds Fish sauce
4 ds Soy sauce
2 Chicken bouillon cubes

This recipe would be vegan if the fish sauce and bouillon cubes are
eliminated and vegetable bouillon and extra soy used in their place. I am
sure it would taste even better with the addition of a good stewing
chicken, but it was created from the materials on hand one weekend. The
lentils are long cooked until they disintegrate to form a meaty looking and
tasting stock, an effect that is enhanced by the tomato.

Bring the water to a boil in a soup pot and add lentils; simmer covered 1/2
hr or more. Add the lima beans and cook another One half hour. Add the rice and
cook another 20 min. Add the chopped green portions of a large or 2 medium
well washed leek[s] [They are sandy and there is always sand trapped in the
outer leaves] and simmer 10 min. Add the cut or sliced up white portion of the leek
and the remaining ingredients. Simmer 15 min and serve.
Posted to MMRecipes Digest V3 #196

Date: Mon, 15 Jul 1996 13:24:34 0500

From: pickell@cyberspc.mb.ca (S.Pickell)