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Carrot and Butter Bean Soup

Carrot and Butter Bean Soup by Chef/owner Maria, Bernstein's DeliChef/owner Marla,
Bernstein’s Deli

2 L chicken stock
2 cups dry jumbo lima beans
1  1/4 lb carrots, chopped large
black pepper to taste


  1. Add all ingredients in a pot over medium high heat.
  2. Cover and bring to a boil
  3. Reduce heat to low and simmer for 2.5 hours, stirring occasionally.

Yields 5 servings.



Bustling deli-grocer in Corydon Village mall draws neighbourhood folks with Jewish specialties and homestyle take-out. Sit and stay a while with a bottomless cup of joe delivered to your sunny…

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