Lima Bean Soup


2 onions, chopped
6 medium red potatoes, cut into small pieces
6 cups bouillon
1 teaspoon dried thyme
pinch cayenne, to taste
4 cups frozen baby lima beans
1 cup chopped cilantro or flat parsley (save a little for ganish)
2 cups plain yogurt
Black pepper
Roasted red peppers, cut in strips (optional)
Olives (preferably Greek-style), pitted and cut in chunks (optional)

Bring the onions, potatoes, bouillon, thyme and cayenne to a boil in a large pot. Reduce the heat and simmer 20 minutes. Add the lima beans and cilantro, return to boiling, then simmer 10 minutes more or until the potatoes are very tender. Stir in the yogurt and heat through. Serve with freshly ground black pepper. Garnished with red pepper strips and/or olives if desired, and sprinkle with cilantro (or parsley).

6-8 servings