RECIPE OF THE MONTH 
Grannie's Vegetable Soup   
From the Book "The Natural Lunchbox"    
by Judy Brown

           

1 Cup dried lima beans
14 cups water
2 medium onions, chopped
3 stalks celery, chopped
1 (28 oz.) can chopped tomatoes
2 cups frozen yellow corn
1 (16 oz.) package frozen lima beans
2 cups frozen peas
2 bay leaves
2 teaspoon garlic powder
7 peppercorns
3 tablespoon parsley, chopped
1 cup water mixed with 2 tbsp.
vegetable broth powder

Soak the lima beans overnight in water, drain, and rinse.  Combine the lima beans, water, onions, celery, carrots, and tomatoes, in a large soup pot.  Cover the pot.  Bring to a boil, reduce the heat to medium-high, and simmer for about 45 minutes.

Add the corn, lima beans, peas, bay leaves, garlic powder, peppercorns, parsley and broth mixture to the soup pot.

Continue cooking 30 more minutes until the beans are tender.  If the soup is too thick, add more broth mixture.  If you prefer a spicier soup, you can add pepper and other spices.

HERB OF THE MONTH

Yucca

 

Usage:  Yucca is a blood purifier.  It is useful in the treatment of arthritis, rheumatism, gout and urogenital infections.

History:  Yucca is cultivated as an important medicine plant and staple in South America.  The yucca root comes from the flowing yucca plant, member of the lily family that can grow to the heights of 40 feet or more.  Rich in steroid-like saponins that elevate the body's production of cortisone, possibly explaining the herbs reported ability to aid in arthritic pains.

Warning:  One side effect of using yucca is intestinal cramping.  Yucca generally regarded as a harmless and beneficial herb.

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