Recipe of Sour Bamboo Soup

Sour Cream Vegetable Soup

They are used as vegetables in numerous asian dishes and broths.

Recipe Summary Sour Cream Vegetable Soup

This is a great soup that just gets better overnight, and is a family favorite. Cook time can be shortened by using a pressure cooker to cook the beans. Canned beans just do not give the best flavor, so I would not recommend them. Each person adds the amount of sour cream to their bowl that suits their own taste. It is wonderful served with a crusty bread.

Ingredients | Sour Bamboo Soup

1 pound dried baby lima beans

4 ½ cups water

salt and pepper to taste

1 (15 ounce) can whole kernel corn

1 (14.5 ounce) can peeled and diced tomatoes

8 large potatoes, peeled and cubed

3 cups shredded cabbage

1 (16 ounce) container sour cream

Directions

Wash and pick through beans. Place them in a large pot with the water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 1 1/2 to 2 hours, until just tender.

Stir in undrained corn and tomatoes, potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes. At the table, stir sour cream to taste into individual servings.

Info | Sour Bamboo Soup

prep: 20 mins cook: 2 hrs 20 mins total: 2 hrs 40 mins Servings: 10 Yield: 10 servings

TAG : Sour Cream Vegetable Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,