Ingredients
- 4 peppercorns (whole)
- 2 onions
- 1 bay leaf
- 1 lb lima beans (dried)
- 1 c carrots
- 3 tb oil
- 2 tb curry powder
- 1/2 ts paprika
Cook beans in water to cover with cloves, peppercorns, bay, chile powder, salt, onions and carrots. Cook until tender, about 1 1/2 hours. In a small skillet, heat the oil. Add curry powder and paprika, and stir for a minute to develop the flavors. Add to soup and simmer together for a few minutes before serving.
