Lima Bean Soup

• 1 pound dried lima beans, sorted and rinsed
• 2 tablespoons olive oil
• 2 onions, cut into small dice
• 6 cloves garlic, minced
• 1 cup dry white wine
• 2 teaspoons saffron threads
• 6 cups chicken stock
• 1 red bell pepper, roasted, peeled, seeded and julienned
• 1 teaspoon hot pepper sauce
• 1 tablespoon Anisette
• Salt and black pepper
• 2 tablespoons chopped fresh parsley
• Grated carrots for garnish
• Optional: Cooked turkey sausage or salad shrimp

Place beans in a large stockpot and cover with water. Soak at least 3 hours or overnight. Bring beans and soaking water to a boil over medium-high heat. Partially cover, decrease heat to low and simmer until tender, about 45 minutes. Add more water if needed. Drain beans and set aside. Heat olive oil in a stockpot over medium high heat. Saute onions and garlic until fragrant and tender. Add wine and saffron. Reduce over high heat by one-half. Add stock and bell peppers. Bring to a boil, then decrease heat and simmer 15 minutes. Pour beans into stock mixture and simmer 30 minutes. Stir in hot sauce and liqueur and season to taste with salt and pepper. For a heartier soup, add slices of cooked turkey sausage or salad shrimp.
Ladle into soup bowls and garnish with parsley and grated carrots. Serve hot with crusty bread. Yield: 6-8 servings.