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Spicy Lima Bean Soup



1 Tbsp Butter
1 Medium Yellow Onion
4 Cups Vegetable Broth
2 Stalks Celery
1 Cup Lima Beans
1 large Russet Potato
1 8 Ounce Can Diced Tomatoes
1/2 Cup Fresh or Frozen Corn
1/2 Cup Black Beans
1/8 Cayenne Pepper
1/4 Cumin
Salt and Pepper to Taste
1 cup Mexican Cheese


Soak Lima Beans over night or a faster soak is pouring boiling water over beans and let sit for an hour. Rinse and cook until soft and tender.

In a large saucepan, melt butter and saute the onion and celery
until browned and tender.

Stir in the remaining ingredients except for cheese. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Garnish with Mexican Cheese

Hi I am Kellie. My family and I currently live in Georgia. I am a Pinterest enthusiast and blogger who loves to share recipes and decorating tips. Also, a newly empty nester. My favorite things are my camera, curling up to watch a good movie, decorating for the holidays and spending time with my family. I love making new friends and made quite a few here. Jesus is my priority. Let’s get creative together!

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