8 oz. Dried Lima Beans
/ lb. Tomatoes
3 Ears of Mealies or Tin of Corn
Salt
Pepper
Carrot (Diced)
1/4 Cabbage Cut Fine
1 Turnip (Diced)
1 Onion Diced
1 tspn. Flour
1/2 Cup Milk | Soak beans overnight. Add the vegetables plus water (Grating the corn off the cob if fresh corn is used). Simmer until beans are tender - at least one hour. Mix the flour and milk until smoot and add it to the soup, stirring all the while. Simmer another 15 minutes. Add extra water if necessary. |
