Baby Lima Bean Soup with Kerrygold Cheddar Grilled Cheese Sandwich!

099kerrigold grilled cheese and baby lima bean and potato soup

Chilly outside and only soup and a sandwich will do!

073winter flowers

I picked up these flowers at a local market and they completely set the tone for the weekend.

Even the colors inspired this Sunday’s menu.

Creamy baby lima bean and yukon gold potato soup with Kerrygold cheddar grilled cheese.

Fragrant rosemary and roasted garlic add to the rich creaminess of this meal.

019soak the beans overnight

Start by soaking the beans overnight.

027second water add the onion

Pour out the water and add fresh water for quick boiling.

When you’ve brought these beans to a boil pour out this water, as well.

For the final cooking add enough water to cover plus about 4 cups.

Add a large sweet onion and allow to cook until the onion is soft and translucent.

Meanwhile, roast a head of garlic in the oven at 350 degrees for about 30 minutes

036garlic onion rosemary and olive oil

When the onion is done remove and place in the food processer with the roasted garlic, about 2 Tbspn of dried rosemary, 1/4 cup of olive oil and 2 Tbspn flour.

Blend until creamy.

Add this to the boiling beans.

Add 2 Tbspn of vegetarian boullion and salt and pepper to taste.

043yukon gold potato for bean soup

Chop 5-6 Yukon Gold potatoes and ad to the soup and allow to cook on medium heat for 2 hours.

071winter flowers

081Kerrigold cheddar cheese sandwich

Grilled cheese is perfect with this soup!

This is the perfect winter meal for a lazy Sunday afternoon.

099kerrigold grilled cheese and baby lima bean and potato soup

Enjoy!

Basmati Rice with Leeks and Shitake Mushrooms!

011rice with leeks and mushrooms

How can you go wrong with leeks and shitake mushrooms?

The real secret to this dish is the method.

The leeks, mushrooms and rice are all sauteed in butter and olive oil.

This adds flavor and texture to the veggies and it toastes the rice a bit adding flavor, as well.

rice with leeks and mushrooms

To finish off add 2 cups of vegetarian broth for every cup of rice and cook on medium heat in a covered skillet.

004rice with leeks and mushrooms

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