Lima Bean Soup / Lima Beans and Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 pound dried large lima beans (I used Goya)1/4 cup olive oil (or less if you prefer - I like a few "glubs" out the big can)1 large onion (size of softball)3 garlic cloves, sliced1 quart vegetable broth1 28-ounce can chopped tomatoes 1/4 cup red wine vinegar1 tablespoon dried oregano 1 tsp dried dillsprinkle cayenne pepper to tastePasta (optional)
Soak beans overnight and rinse. I pulled the shells off the beans but they are fine if left on (I know, I know not necessary but they just started falling off some so I did them all...)
Brown onion and garlic in oil. Add beans and remaining ingredients except pasta. Cook 35 minutes or until tender. Add water as needed if you like it a bit more soupy. Add pasta and cook until done al dante or to your preference. I took spaghetti pasta and broke into 1-2 inch pieces.
Serving Size: Hmmm - how many cups in a pot? Guessing 24 cups in a 6 quart pot should be a good estimate.
Brown onion and garlic in oil. Add beans and remaining ingredients except pasta. Cook 35 minutes or until tender. Add water as needed if you like it a bit more soupy. Add pasta and cook until done al dante or to your preference. I took spaghetti pasta and broke into 1-2 inch pieces.
Serving Size: Hmmm - how many cups in a pot? Guessing 24 cups in a 6 quart pot should be a good estimate.
Nutritional Info Amount Per Serving
- Calories: 73.3
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 110.2 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 6.9 g
- Protein: 4.1 g
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