Lima Bean Curry Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Chicken thighs and legs, 4 totalLima Beans, 4 cup Mixed Vegetables, frozen, 1 package (10 oz) Chicken stock, home-prepared, 10 cup Curry powder, 4 tbsp Ground turmeric, 2 tsp Garlic powder, 4 tbspGround Cayanne Pepper, 0.25 tspCelery Salt, 1 tsp Salt, 1 tsp Rosemary, dried, 1 tsp Parsley, dried, 1 tbsp
Once the broth and Lima Beans are done, drain the water from the Lima beans, add the frozen vegetables, and all the spices to the broth. Simmer for approximately 30 minutes or until the vegetables are tender.
QUICK COOK OPTION:
Canned Broth, canned Lima Beans, frozen Vegetables, spices. Boil, simmer, enjoy.
SLOW COOKED OPTION:
I soak the Lima beans according to package directions and use a slow cooker to cook the Lima Beans. I use one pound of dried beans and It takes about 4 hours on high heat.
While the beans are slow cooking, I render down chicken thighs and legs. I boil 4 chicken thighs and legs until the meat is tender and falls off the bone. I boil them for the same amount of time it takes to cook the beans. Continue to add water to the stock as the chicken renders.
I discard the chicken bones, skin. I typically do not save the meat but it can be saved for a future meal.
Drain the Lima Beans and add to the broth along with the frozen vegetables and spices. Cook until frozen vegetables are tender. Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user MRSDOLL1.
QUICK COOK OPTION:
Canned Broth, canned Lima Beans, frozen Vegetables, spices. Boil, simmer, enjoy.
SLOW COOKED OPTION:
I soak the Lima beans according to package directions and use a slow cooker to cook the Lima Beans. I use one pound of dried beans and It takes about 4 hours on high heat.
While the beans are slow cooking, I render down chicken thighs and legs. I boil 4 chicken thighs and legs until the meat is tender and falls off the bone. I boil them for the same amount of time it takes to cook the beans. Continue to add water to the stock as the chicken renders.
I discard the chicken bones, skin. I typically do not save the meat but it can be saved for a future meal.
Drain the Lima Beans and add to the broth along with the frozen vegetables and spices. Cook until frozen vegetables are tender. Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user MRSDOLL1.
Nutritional Info Amount Per Serving
- Calories: 180.0
- Total Fat: 3.1 g
- Cholesterol: 6.0 mg
- Sodium: 497.5 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 6.7 g
- Protein: 11.5 g
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