RED VELVET SOUP
Wow. Nice. Nice. Nice. Restaurant friendly! Mostly fat-free! Who would of thought that lima beans and beets could taste so good?
Makes 4-1/4 cups
2 c. water
2 c. froz. lima beans
15 oz. can whole beets, including liquid
1/2 sm. yellow onion, coarsely cut
10-3/4 oz. can condensed tomato soup
1 t. garlic powder
1 t. sea salt
1/2 t. dry rubbed sage
1/4 t. caraway seed
very light sprinkling celery seed
1/4 t. dried oregano, crushed
fresh grind black pepper
approx. 1 T. red beet horseradish for each bowl as garnish
approx. 1 t. white horseradish per bowl as garnish
In large saucepan bring water to boil. Add lima beans, return to boil. Cover, reduce heat to low and cook 20 minutes. Do not salt water.
In blender container combine beets, including beet liquid, and onion. Process till smooth.
Add tomato soup and herbs and spices. Blend again till smooth. Add blender contents to saucepan with lima beans after the lima beans have cooked a full 20 minutes.
Stir well to incorporate all ingredients. Cover and cook on low heat for 20 minutes. Salt and pepper to taste.
Notes: After you label the soup into individual bowls, top each with a little beet horseradish, then top the beet horseradish with a dab of white horse radish. Serve.
The reason we don’t salt the lima beans is to keep the beans plump. Salt tends to draw liquid out of veggies when cooked.
Don’t throw all ingredients into the saucepan at once and cook them that way. The beans won’t soften properly. Cook them alone in water before adding the other ingredients. Sometimes the order in which we add ingredients matters.