VT's Lima Bean Soup
- Number of Servings: 6
Ingredients
2 Tbs olive oil5 carrots, peeled and chopped1 onion, chopped2 stalks celery, chopped1 1/2 c (16 oz. frozen) lima beans4 chicken boullion cubes8 c water, divided
In a soup pot, saute chopped vegetables in olive oil until onions are translucent (about 3 minutes).
On another burner, bring 4 cups of water to a boil.
Add limas to vegetables and saute an additional 3 minutes.
Add boullion to the boiling water. Stir until dissolved.
Add broth to the sauteed vegetables.
Add remaining 4 cups of water.
Allow soup to simmer over low heat for 1 to 1 1/2 hours.
Serving Size: 1 1/2 cup
Number of Servings: 6
Recipe submitted by SparkPeople user TYLFAMILY.
On another burner, bring 4 cups of water to a boil.
Add limas to vegetables and saute an additional 3 minutes.
Add boullion to the boiling water. Stir until dissolved.
Add broth to the sauteed vegetables.
Add remaining 4 cups of water.
Allow soup to simmer over low heat for 1 to 1 1/2 hours.
Serving Size: 1 1/2 cup
Number of Servings: 6
Recipe submitted by SparkPeople user TYLFAMILY.
Nutritional Info Amount Per Serving
- Calories: 171.1
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 649.7 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 7.9 g
- Protein: 7.0 g
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