Title: Catalan potato lima soup
 Categories: Lowfat, Moosewood, Soups and s, Vegetarian
      Yield: 4 Servings
 
      2 c  Chopped onions
      2 ts Olive oil
      4 c  Potatoes; sliced or cubed
      2 c  Lima beans; fordhook,
           -frozen, or fresh
      4 c  Water; or vegetable broth
    1/4 c  Chopped fresh cilantro
           Salt and black pepper; to
           -taste
           Jalapeno chile pepper; to
           -taste, opt'l
      1 c  Skim milk; or buttermilk, or
    1/2 c  Nonfat dry milk powder;
           -optional
           Roasted red pepper; or
           -pimiento, strips
 
  Saute the onions in the oil for about 5 minutes, until translucent.
  Add potatoes, lima beans and water or broth and bring to a boil. Add
  the cilantro and salt and pepper to taste; lower the heat, and simmer
  for 10 minutes. Puree in batches; return to the soup pot, and gently
  reheat, if necessary.
  
  If you prefer a creamy soup, stir the skim milk or buttermilk into
  the soup and gently reheat.
  
  Serve garnished with roasted red pepper or pimiento strips. PER 9-0Z
  SERVING: 217 calories with 8.7% cf 2.1 g fat. About 69 mg sodium.
  Book est. 134 calories with 12.4% cf 2.8 g fat. About 91 mg sodium.
  MC3 est.
  
  Suggested menu: with Quinoa Pine Nut Pilaf (24% cff), Guacamole with
  Roasted Corn (56.4% cff) or Seitan Fajitas (19.2% cff) along with a
  crisp green salad and Dark Chocolate Pudding (7% cff).
  
  "This thick, pureed soup, hearty and full flavored, is a longtime
  favorite at Moosewood. For this recipe, you should use only fresh or
  frozen lima beans; dried limas would give a very different result."
  ~- The Moosewood Collective's Flavorful Recipes for Healthful Meals
  (ISBN 0-517-88494-1 paper).
  
  Pat's chunkier thicker soup: halve the recipe; add a slice of
  jalapeno (a walnut-sized piece) and add undiluted milk powder. Simmer
  longer: bring to a boil, then reduce heat to lowest setting. Set pot
  on a diffuser and simmer for 2 hrs adding up to 1/2 cup more water,
  as needed. Puree with immersion blender directly in the pot; puree
  about half the mixture. -- Edited by PATh (phannema@wizard.ucr.edu)
  on Mar 18, 1997 for Elf
  
  Lunch for 4: An alternative to cream of broccoli, make half the
  recipe and serve a cup with half a club sandwich.
  
  Recipe