VT's Lima Bean Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of VT's Lima Bean Soup calories by ingredient
Introduction
Trying to get more potassium. This is a simple variation. Probably garlic would be a nice addition, and perhaps some tomato. Trying to get more potassium. This is a simple variation. Probably garlic would be a nice addition, and perhaps some tomato.Number of Servings: 6
Ingredients
-
2 Tbs olive oil
5 carrots, peeled and chopped
1 onion, chopped
2 stalks celery, chopped
1 1/2 c (16 oz. frozen) lima beans
4 chicken boullion cubes
8 c water, divided
Directions
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.