Baby Lima Bean/Veggie Soup, Layered Salad, Seasoned Fingerling Potatoes

We are attempting to eat a diet with less/no meat products, so this is our dinner tonight:

Baby Lima Bean and Veggie Soup, Layered Salad, Seasoned Fingering Potatoes.

Lima Bean and Veggie Soup: Ingredients-Frozen bag of lima beans, cooked according to instructions on the bag. Add finely chopped 16oz bag of fresh, baby carrots, ½ large onion, 4 celery stalks ( I used the food processor for all of these). Season with salt, pepper, thyme, oregano, garlic powder.

Instructions: When lima beans are soft, add all other veggies and seasonings,and cook another 30 minutes, until all are soft.  

Side/Fingeriling Potatoes: Ingredients-one large bag of washed fingerling potatoes, butter or substitute, salt, pepper, onion powder, garlic powder.

Instructions- Boil potatoes until tender, add butter and seasoning, toss and serve. 

Layered Salad: Ingredients-Chopped lettuce, grated carrots, chopped celery, sliced/peeled cucumbers, thawed/drained previously frozen peas, Hellman’s Mayonnaise, sugar.

Instructions- Layer each ingredient into a salad bowl, twice. Ex: lettuce, cukes, carrots, peas and repeat. Top with dressing made from 1 cup mayo and 1 T sugar, stirred together well. The dressings serves as a “topper/frosting” and this salad is best if made a day in advance. Just tastes better this way. To serve, scoop straight down into the layers.  You could also top the mayo with cherry tomatoes that are cut in half. Very pretty this way.