Chunky potato vegetable lima bean soup with cilantro chicken dumplings

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 233.6
  • Total Fat: 2.4 g
  • Cholesterol: 7.0 mg
  • Sodium: 299.6 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 12.5 g
  • Protein: 14.4 g



Introduction

A great soup anytime during the year A great soup anytime during the year
Number of Servings: 10

Ingredients

    425.0 gram Great Value Baby Lima Beans
    338.0 Grams Potato, raw
    6.0 cup Water bottle w/ filtered water
    112.0 Grams Carrots, raw
    2.0 serving Bacon, John Morrell, Hardwood Smoked Bacon (2 slices/17g)
    1.0 tsp, crumbled Bay Leaf
    0.25 tsp Thyme, ground
    0.15 tbsp Basil
    1.0 cup Del Monte Lima Beans
    10.0 serving Bibigo Fully Cooked Mini Wontons (Chicken&Cilantro) Serving Size 4 pieces(36g)
    1.0 cup, chopped Onions, raw

Directions

Soak beans overnight. Drain and put into a large pot. Add 6 cups of bottled water the bacon and the bay leaf. Bring to a boil and simmer for 1.5 hours. Add potatoes and carrots and herbs and simmer for another 30 minutes. Add dumplings and continue cooking for about 5 minutes. I added Bragg's Liquid Aminos at the end. But the soup tastes great without it.

Serving Size: 1/10th of the recipe

Number of Servings: 10.0

Recipe submitted by SparkPeople user ELVENPRINCESS62.