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DoreenF

Princess Kindheart
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Reply with quote  #1 
2 cloves garlic, minced or pressed
1 cup chopped onion
1 small carrot, peeled & minced
1 celery stalk, minced
1 tsp dried thyme (1 Tbsp fresh)
1 tsp basil (1 Tbsp fresh)
1/4 cup water
6 cups vegetable broth
3 fresh or canned plum tomatoes, chopped
1 1/2 cups fresh or frozen lima beans
1 lb. fresh asparagus, cut into 1-inch lengths
1/4 lb spaghetti, broken into 2-inch lengths
1 tsp salt
1 Tbsp fresh lemon juice
1 1/2 cups fresh or frozen peas

In a covered soup pot on low heat, cook garlic, onions, carrots, celery, thyme and basil in water until the vegetables have softened (about 10 minutes). Add vegetable stock & tomatoes & bring to a boil. Add lima beans & asparagus and return to a boil. Stir in spaghetti and cook until al dente. Add salt, lemon juice and peas and cook for another 5 minutes. 

serves 4 -6


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SoCalLisa

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Reply with quote  #2 
sounds good Doreen,have you tried making it??

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DoreenF

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Reply with quote  #3 
Lisa - I haven't made this one yet .. they had it as one of the soups at our souper saturday fundraiser for the Art Center -  people seemed to really like it.   It was gone before I got to try it ...  I'm not fond of lima beans so I'd either leave those out or substitute some other type of bean. 

Doreen


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Indigoblue

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Reply with quote  #4 
Doreen,

Thanks for posting what looks like another winning, scrump-delicious recipe.  I have most of these ingredients...I wonder if artichoke hearts would be a nice substitute for the Lima beans.  I have pea pods, meaning...experiment, or not to experiment, with mushrooms, artichokes, and pea-pods? 

Can't wait to make it tomorrow...think I'll try the original recipe first (peas and Lima beans, it is). 

Love,
Indi
DoreenF

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Reply with quote  #5 
Indi - if you make it, let me know what you think of it ...  and especially if you think that artichokes would be a good substitute for the lima beans  ....  
Enjoy ....
Doreen


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