Lima Bean Curry Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Lima Bean Curry Soup calories by ingredient
Introduction
This recipe can be made as a quick cook option or a slow cooked homemade option. I use the slow cook homemade option and have it listed as a 120 prep time to reflect the slow cooker cook time. This recipe can be made as a quick cook option or a slow cooked homemade option. I use the slow cook homemade option and have it listed as a 120 prep time to reflect the slow cooker cook time.Number of Servings: 12
Ingredients
-
Chicken thighs and legs, 4 total
Lima 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 tbsp
Ground Cayanne Pepper, 0.25 tsp
Celery Salt, 1 tsp
Salt, 1 tsp
Rosemary, dried, 1 tsp
Parsley, dried, 1 tbsp
Directions
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.