Lima Bean and Mushroom Soup

We cooked this "Little Soup" in a small camper's pan which had been set into a hot pot.

Lima Bean and Mushroom soup cooked in a hotpot

4 frozen cubes (4 ounces) of vegetarian stock.

Heat until the cubes are mostly melted, about 5 minutes in the hot pot.

1/2 cup Baby limas with liquid, previously cooked without seasonings

Steamed kale
Minced red onion

Large fresh mushroom

Cut up the mushroom.  Add everything to the pan in the hot pot. Cook until the mushroom is soft.

Turn off heat and allow the soup to stand and steep for a few minutes before serving.

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).