Lima Bean and Mediterranean Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Lima Bean and Mediterranean Vegetable Soup calories by ingredient
Introduction
Delicious and filling. Need to do a little prep with the beans but well worth it!I used a pressure cooker but this could just as easily be made without. The only difference would be to ensure that the beans are cooked through before adding to the pot and then simmer the whole thing through for around an hour while the liquids in the pot reduce and draw the flavours together. Delicious and filling. Need to do a little prep with the beans but well worth it!
I used a pressure cooker but this could just as easily be made without. The only difference would be to ensure that the beans are cooked through before adding to the pot and then simmer the whole thing through for around an hour while the liquids in the pot reduce and draw the flavours together.
Number of Servings: 6
Ingredients
-
1 x Green Bell Pepper
1 x Yellow Bell Pepper
1 x Red Bell Pepper
4 x Large Mushrooms
2 x Large Onions
4 x Garlic Cloves
7 x Medium Tomatoes
400 grams pre-soaked Lima Beans(there are a number of ways of doing)
3 x tsp Dried Sage
4 x tsp Cracked Black Pepper
Salt to taste
2 x tsp Salt
1 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 Sauté 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.
2 Sauté 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.
