Mary Ann, over on https://ajoyfulchaos.blogspot.com/ was talking about bean soup, and it brought to mind a recipe that I happened to stumble upon one day when I was looking for something quick and easy to throw together. As it happened, I had all of the ingredients on hand, which made it even better!
2 tablespoons vegetable oil 1 onion, diced
1 teaspoon caraway seeds (optional) grated zest of 1/2 orange
2 cups grated beets 1 1/4 cup stock
14 ounce can lima beans drained and rinsed 1 tablespoon wine vinegar
Sauté the onions, caraway seeds and orange peel until soft but not colored. The Squire does not care for caraway seeds, so I omit them. Add the *beets, beans, #stock and vinegar and cook over low heat for 10 minutes longer.
*If you can find canned shoestring cut beets it saves a lot of time and mess.
#The original recipe called for beef stock, which we don’t use in our house, but mushroom stock will serve just as well. Suit your family’s taste.
Spoon into bowls, and top with a dollop of sour cream or plain yogurt, and sprinkle with parsley. Theoretically, this serves 4.
thisendoftheswamp 
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