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Holy Week Soup Recipe

Ingredients

How to make it

  • 1. The night before leave the red beans and lima beans in two separate bowls. Fill each up with cold water (about an inch above the beans). Let it soak on the kitchen counter overnight 7-9 hours.
  • 2. After overnight soaking the beans, drain the soaking water and rinse thoroughly. In two small sauce pots or working one at a time bring each batch of beans up to a boil with water an inch above. Then drain and set aside. Make sure not the mix the beans.
  • 3. In a dutch oven or medium to large pot heat the oil on medium and add in the chopped scallions and garlic. Saute for 2-3 minutes.
  • 4. Add in the red beans, salt, pepper, and oregano. Then pour in 2 cups of water, stir to combine and cover with lid. Cook the beans until almost tender, about 15-20 minutes.
  • 5. After, add in the potatoes and 6 cups of water. Stir and bring to a boil. Then lower heat on medium low without top. Stir once in a while so that the soup gets thick and the potatoes break apart.
  • 6. About 45 minutes into the cooking, add in the Lima Beans and stir. Keep cooking for 15-25 minutes more or until everything is tender. If the potatoes haven’t broken apart but are tender, use a fork or potato masher and gently mash the potatoes.
  • 7. After mashing add in the green peas and corn. Stir until warm thoroughly. The soup should be thick. If it’s too thick for your liking add some water.
  • 8. Before serving check for seasoning, garnish with cilantro and serve with fried sweet plantain, sliced avocados, and a lime wedge. Enjoy!!
  • Note:
  • This soup can be kept in the freezer for up to a week.

Reviews & Comments 1

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  • pointsevenout 11 years ago
    A hardy thick soup. Review your simmer time for Lima beans. I needed 30 minutes more.
    See Soup Again Ii for more detail.
    4/23/13
    Was this review helpful? Yes Flag

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