8 cup water
1/3 cup lentils
1/3 cup lima beans
1/3 cup wild rice
1 large leek
1/4 cup tomato sauce or ketchup
4 dash hot sauce or more
4 dash fish sauce
4 dash soy sauce
2 chicken bouillon cubes
Directions
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 1/2 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 sliced white portion of the leek and the remaining ingredients.
Simmer 15 min and serve.
Servings: 8 servings
Lima Bean & Leek Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Vegan; Vegetable
The History of Recipes
We are able to follow the history of meal recipes far back into the far past, in truth as far into history as ancient Egypt, and possibly even further than that. Having said that, generally, these early recipes were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to historians is a collection of clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius created a number of documents showing how to cook the recipes cooked by the Romans. In his scrolls, he tells us how the meals were split into appetizers, entrees and afters, a style of dining still practiced today. This early Roman chef informs us how the early Romans were skilled in the use of many herbs and spices, including some that we all recognise such as basil, fennel and asafoetida. Moving on, we find some interesting books which date from the fourteenth century ; one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the curry that is popular today, but rather accounts of the types of meals served to the upper classes of that time. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from the East, including spices like rosemary and coriander. The introduction of these new herbs and spices created an outbreak in manuscripts on food, many of which are now in private cookery archives. The revolution that is television gave us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Lima Bean & Leek Soup recipe.
