Recipe Corner

Kern County Potato and Lima Bean Soup
By Wes Hammond

Ingredients

Peel potatoes and boil until just cooked through. Remove from water and set aside to cool, then dice.

In a non-stick pan, add a small amount of olive oil. Saute onion, celery, bell pepper, carrot, garlic, and mushroom until they have a glaze. Add black pepper, red cayenne pepper, thyme, and oregano. Mix well. (Sautéed onion, bell pepper, and celery are sometimes referred to as the "Holy Trilogy" of Southern or Cajun cooking. Many recipes from that area start with these three items. I have added carrot and mushroom.)

In a large soup pot, place chicken broth, meat, and diced potato, and begin to simmer. When hot, add the sautéed vegetables, stir well and continue to simmer for 1 to 1½ hours. Increase heat, add lima beans and cook beans quickly. When beans are done, decrease heat and add milk.

Salt to taste. Garnish with chopped green onions and Feta or Romano cheese. Serve with French bread and a glass of wine or beer if you desire. Just great to take the chill from a cold winter night.