Native American Lima Bean & Tomato Soup Recipe
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Native American Lima Bean & Tomato Soup
1 lb Dried lima beans
3 qt Water
1 each Sprig parsley
2 each Onions, sliced
1/4 lb Salt pork
3 each Tomatoes, cored
1 each Chili pequin, crushed
1 tbsp Salt
Soak the beans in 1 1/2 quarts water for 3 1/2 hours; drain and rinse.
Place in large, heavy kettle, cover with 1 1/2 quarts water, add
remaining ingredients and simmer, slowly, for 1 hour. Uncover and
simmer for 1 additional hour. Serve hot.
From: The Art of American Indian Cooking by Yeffe Kimbell and Jean
Anderson, Avon Books (a division of The Hearst Corporation), New
York, NY, 1965. Typed by Loren Martin |
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Diet hints and tips
If you want to drop a dress size and also increase your general healthfulness, then, without doubt, you should follow a carefully planned balanced weight loss regime. Ideally, this should incorporate five portions of fruit and vegetables every day and take in the correct combination of fat, carbohydrates and proteins.
When chosing foods for dieting, dieters far too often become obsessed with department store and well known food products sold as 'low in fat'. This is frequently a mistake, insofar as a food could be lowered in fat content, but nevertheless much too high in carbohydrates and calories.
When deciding on a dietary regime, it is important to endeavour to moderate your consumption of salt, fats and refined carbohydrate.
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