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Lima Bean Soup

3 Tbsp. butter
1 cup chopped leeks
3 cloves garlic, chopped
6 cup fresh lima beans
1/4 cup mile green chile
2 Tbsp. minced fresh cilantro
6 cup chicken stock
2 cup cooked baby lima beans
2 cup cooked fresh corn
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup diced red onion
1 Tbsp. fresh lime juice
Salt to taste

Wash the leeks very well. Thinly slice the white part. Heat butter
in a large saucepan over medium heat. When hot, add leeks and
garlic and saute until beginning to soften, about 3 minutes. Stir
in fresh lima beans, green chile, 2 tsp. cilantro, and chicken
stock. Bring to a boil. When boiling, lower heat and simmer for
30 minutes or until beans are soft. Remove from heat and puree in
food processor. Thin, if necessary, with hot chicken stock or
heavy cream. Return to saucepan and stir in cooked baby lima beans,
corn, red and green bell peppers, and red onion. Place over medium
heat and cook for 5 minutes or until soup is very hot. Remove from
heat and stir in remaining cilantro, lime juice and salt. Serve
immediately. Serves 6 to 8.


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