Lima Bean and Mediterranean Vegetable Soup

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 x Green Bell Pepper1 x Yellow Bell Pepper1 x Red Bell Pepper4 x Large Mushrooms2 x Large Onions4 x Garlic Cloves7 x Medium Tomatoes 400 grams pre-soaked Lima Beans(there are a number of ways of doing)3 x tsp Dried Sage4 x tsp Cracked Black PepperSalt to taste2 x tsp Salt1 x tbsp Oilve Oil
Directions
1 Boil the pre-soaked beans in plenty of water for 25 minutes and then strain and leave to drain
2 Saut� the garlic and onions in a pressure cooker with the lid off until they start to soften
3 Add the peppers and the dried sage and continue to saute
4. Once the peppers have started to soften add the tomatoes and continue cooking for another 10-15 minutes until the tomatoes have cooked into the mixture
5. Break or chop the mushrooms into bite-sized pieces and add.
6. Continue to fold rather than stir to avoid breaking the vegetables up. We're looking for a chunky texture here.
7. Add the part cooked lima beans together with a litre or two pints of stock
8. Put the lid on the pressure cooker and cook for a further 20 minutes.
9. Leave to stand unpressurised for a further 20 minutes or so and then serve.

Number of Servings: 6

Recipe submitted by SparkPeople user NEILJHK.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 182.8
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 19.1 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 9.2 g
  • Protein: 8.6 g

Member Reviews
  • KB_KABIR
    Wow, this looks amazing! - 1/16/11