Crock Pot Tomato and Lima Bean Soup
1 1/2 cups dried baby lima beans, soaked overnight
1 large onion, coarsely chopped
1 (14 to 16 ounce) can tomatoes or 2 cups fresh tomatoes, chopped or 2 cups tomato sauce
1 teaspoon vegan Worcestershire sauce
salt and freshly ground pepper, to taste
few shakes hot pepper sauce, optional (I use Tabasco)
cilantro or parsley, chopped, for garnish
1. In the morning, drain and rinse the lima beans and add them to the crock pot with the tomatoes, chopped onion and enough water so that there is at least 2" liquid above the beans.
2. Turn the crock pot to low and leave it for at least 9 hours. After 9 hours or so, check to see if the lima beans are soft. If not, turn the crock pot up to high for an hour or so.
3. When the beans are cooked to your satisfaction, add the seasonings and serve. If there is not enough liquid, add more water and cook for another 1/2 hour.'
SO HOW'D IT GO?
Just in case you aren't aware, Worchestershire sauce has anchovies and is therefore not vegetarian. If you are lucky, some areas do carry vegetarian worchestershire sauce.