Posted by: lornasass | November 8, 2010

PRESSURED-COOKED LIMA BEAN, BARLEY, VEG SOUP

I am proud to say that I have a piece on pressure cooking with the above recipe in the December/January issue of ORGANIC GARDENING magazine.

This delicious, wholesome soup takes 22 minutes to cook–and there’s no pre-soaking the beans!

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Responses

  1. We need to buy the magazine to get this delicious sounding recipe? Is this right?

    • It looks that way…but there are other soup recipes on my blog and, of course, in my various “pc” books. Perhaps it will be posted on the OG web site in a few months…

  2. I made it tonight, and it’s excellent. Carrots were a bit overcooked, but I was OK with that. I used hulled barley instead of pearl, but I soaked them in hot water a bit to help them out a bit. I’m crazy about the barley/lima combo. Perfect for a dark, cold rainy night.

    • Glad you enjoyed it! Nice idea to used hulled barley and smart to presoak them a bit to adjust for timing.

  3. [...] The busiest day of the year was November 8th with 372 views. The most popular post that day was PRESSURED-COOKED LIMA BEAN, BARLEY, VEG SOUP. [...]

  4. [...] The busiest day of the year was November 8th with 372 views. The most popular post that day was PRESSURED-COOKED LIMA BEAN, BARLEY, VEG SOUP. [...]

  5. Hmm Yummy..
    Thanks alot mate Noëlle, this is a really nice soup recipes :) I’m bookmarking this page!!


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