Freezing Suitable: add soured cream after thawing
ingredients
to serve 4
1/3 pound fatty bacon
1 Red pepper
1 Green pepper
1 3/4 pints Strong beef stock
12 ounce Can of lima beans
Tabasco sauce
Salt
4 tbsp Soured cream
method
1. Derind and chop bacon and fry it lightly in a skillet till the fat runs. Place in a deep saucepan.
2. Deseed and finely chop half the red and green peppers and add to the pan with the stock (made up with 3 stock cubes if necessary) and drained beans. Bring to the boil and simmer for 20 minutes.
3. Add Tabasco sauce and salt to taste.
4. Slice remaining peppers and blanch for 5 minutes in boiling water. Drain well.
5. Remove soup from the heat and stir in the soured cream. Garnish with pepper slices and serve with a bowl of grated cheese and fresh whole wheat bread.
11 users have helped to rate this recipe.
