|This is an example of not enough liquid, it made the|
soup too thick. Next time, I'll add more water or broth
to make it more "soupy." The flavor was great.
2 Medium sized Butternut Squash
6 Cloves Garlic finely minced
1 Small Shallot finely minced
2 Celery stalks finely minced
1 Tablespoon fresh Ginger - finely minced
2 Tablespoons fresh Parsley - chopped fine
2 Bay Leaves
2 Tsp Chia Seeds
8 Sprigs of fresh Thyme or 1 tsp dry
1/2 tsp Ground Cinnamon
1/4 tsp ground Nutmeg
1 tsp ground Cumin
1 tsp ground Turmeric
A pinch of Chili Powder
1 tsp Organic Extra Virgin Coconut Oil
1/2 tsp Raw Honey
1 cup dry Peru Lima Beans (soak over night before using.)
8 cups of filtered water
8 oz Chicken broth
1 tsp chicken bouillon (I use better than bouillon brand)
2 tsp Braags Liquid Amino
Put all the ingredients in a pressure cooker large enough to hold all the ingredients.
NOTE: When using a pressure cooker, never fill the food to the top of the pan. Fill pan no more than 3/4 full, 2/3 full pan will make it easier not to burn the bottom of whatever it is you are making.
Pressure cook on medium high for 10 minutes. Shut off heat, cool down the pan so that the lid comes off. Remove and discard the Thyme twigs and Bay Leaves.
Mash the mixture with a potato masher.
Add the Lima Beans and cook on medium high for 10 minutes.
Shut off heat, cool down the pan and remove the lid.
Stir the pot and check the tenderness of the beans. If they are still not as soft as you like beans, bring back up to pressure for 10 minutes. If the soup is too thick and the beans need to be cooked more, add a can of chicken broth, vegetable broth or water.