Lima Bean& Leek Soup

8 cups Water

1/3 cup Lentils

1/3 cup Lima Beans

1/3 cup Wild rice

1 large Leek

1/4 cup Tomato sauce or Ketchup

4 dashes Hot sauce or more

4 dashes Fish sauce

4 dashes Soy sauce

2 Chicken bouillon cubes

This recipe would be vegan if the fish sauce and bouillon cubes are eliminated and vegetable bouillon and extra soy used in their place. I am sure it would taste even better with the addition of a good stewing chicken, but it was created from the materials on hand one weekend. The lentils are long cooked until they disintegrate to form a meaty looking and tasting stock, an effect that is enhanced by the tomato.

Bring the water to a boil in a soup pot and add lentils; simmer covered 1/2 hr or more. Add the lima beans and cook another 1/2 hour. Add the rice and cook another 20 min. Add the chopped green portions of a large or 2 medium well washed leek[s] [They are sandy and there is always sand trapped in the outer leaves] and simmer 10 min. Add the sliced white portion of the leek and the remaining ingredients. Simmer 15 min and serve.