Butter Bean Soup Lima beans shine in this creamy soup flavored with tomatoes and onion flakes. Onion flakes have an intense flavor which when cooked in the soup impart a deep and sweet onion flavor. 1 pound lima beans 2 (14.5-ounce) cans chicken broth 1 (14.5-ounce) can stewed tomatoes 3 tablespoons butter 1 tablespoon dried onion flakes 1 1/2 teaspoons granulated sugar 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1. Soak lima beans in water to cover in a stockpot overnight. 2. The second day drain beans. Leave beans in stockpot; add broth, tomatoes, butter, onion flakes, sugar, salt and pepper in a saucepan. 3. Bring heat to a boil; lower heat to a simmer, cover and simmer for about 2 hours or until beans are tender. Serve hot; offer a splash of vinegar or a dollop of sour cream wit
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| - Butter Bean Soup Lima beans shine in this creamy soup flavored with tomatoes and onion flakes. Onion flakes have an intense flavor which when cooked in the soup impart a deep and sweet onion flavor. 1 pound lima beans 2 (14.5-ounce) cans chicken broth 1 (14.5-ounce) can stewed tomatoes 3 tablespoons butter 1 tablespoon dried onion flakes 1 1/2 teaspoons granulated sugar 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1. Soak lima beans in water to cover in a stockpot overnight. 2. The second day drain beans. Leave beans in stockpot; add broth, tomatoes, butter, onion flakes, sugar, salt and pepper in a saucepan. 3. Bring heat to a boil; lower heat to a simmer, cover and simmer for about 2 hours or until beans are tender. Serve hot; offer a splash of vinegar or a dollop of sour cream wit
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| - Butter Bean Soup Lima beans shine in this creamy soup flavored with tomatoes and onion flakes. Onion flakes have an intense flavor which when cooked in the soup impart a deep and sweet onion flavor. 1 pound lima beans 2 (14.5-ounce) cans chicken broth 1 (14.5-ounce) can stewed tomatoes 3 tablespoons butter 1 tablespoon dried onion flakes 1 1/2 teaspoons granulated sugar 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1. Soak lima beans in water to cover in a stockpot overnight. 2. The second day drain beans. Leave beans in stockpot; add broth, tomatoes, butter, onion flakes, sugar, salt and pepper in a saucepan. 3. Bring heat to a boil; lower heat to a simmer, cover and simmer for about 2 hours or until beans are tender. Serve hot; offer a splash of vinegar or a dollop of sour cream with soup. Makes 6 servings.
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