Tomatoes, and Lima Beans

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 363.5
  • Total Fat: 4.9 g
  • Cholesterol: 2.5 mg
  • Sodium: 1,217.2 mg
  • Total Carbs: 64.6 g
  • Dietary Fiber: 14.9 g
  • Protein: 19.6 g

View full nutritional breakdown of Tomatoes, and Lima Beans calories by ingredient
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High Fiber High Fiber
Number of Servings: 4


    1 tbsp. olive oil
    1 cup chopped onion
    1 large celery stalk, sliced
    (or chopped)
    1 medium green pepper, diced
    2 cups low sodium chicken broth
    1 10-oz frozen black-eyed peas (or frozen corn)
    1 10-oz package frozen baby lima beans
    1 tsp. of salt or less
    1/2 tsp. black bepper
    1/4 tsp tabasco sauce
    2 tsp. Worcestershire sauce
    1/2 tsp. oregano
    1 1/2 cups. canned tomatoes, chopped, with juice (lo sodium if possible)
    2 tbsp. chopped dried or fresh parsley


1. heat oil in a large stewing pot over medium heat. Add onions, celery, and green pepper until onions are tender.
2. Add potatoes and stir for 2 minutes. Add Chicken broth (make this LOW sodium to cut down the salt!), frozen peas, lima beans, and all the seasonings. Bring to a boil, cover, over lower heat, and simmer for 30 minutes.
3. Uncover, add tomatoes, and parsley, and continue cooking for 10 minutes.
4. Taste and adjust seasoning. Serve

Recommend to cut the salt down, using low sodium ingredients whenever possible.

Can eat this as a stew, or over rice, or noodles.

This is an OLD Susan Powter recipe. One of my FAVORITES!!! I It was originally made with a box of frozen corn instead of the black-eyed peas, so you can try that too!

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