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Vegetarian Chowder

Now You’re Cooking, Connecticut!, p. 157
1 pound dried baby lima beans 1 cup chopped onion 1 ½ cups chopped celery 1 tablespoon butter or margarine ¼ cup all-purpose flour 1 ½ teaspoons salt 1/8 teaspoon pepper 3 cups milk 1 (16 ounce) can tomatoes 1 (16 ounce) can whole kernel corn ¼ pound shredded Monterey Jack cheese or sharp Cheddar cheese Hot pepper sauce (optional)

Sort and rinse lima beans; cover with water and boil 12 minutes. Remove from heat and soak for 1 hour; rinse. In large kettle, cook beans until tender about 1 hour; do not drain. 

Meanwhile cook onion and celery briefly in butter in a 1 ½ quart saucepan. Blend in flour, salt and pepper. Stir in milk and bring to a boil. 

Add to beans and their liquid along with remaining ingredients. Bring to a boil. For extra zip, add a few dashes of hot sauce if desired. 

My Rating: 4/5 "I should begin by noting that I absolutely despite lima beans. They are without a doubt my least favorite food. So imagine my surprise when I loved this soup!…

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