Hearty Squash and Lima Bean Soup

Tested Till Perfect

Drizzle each bowl of soup with lemon juice to add fresh flavour. Serve with Green Onion and Cheddar Scones.

Servings: 6

Ingredients:

Nutritional Info
Per serving: about -
cal 145
pro 4 g
total fat 5 g
sat. fat trace
carb 24 g
fibre 4 g
chol 0 mg
sodium 698 mg
% RDI: -
calcium 5%
iron 12%
vit A 42%
vit C 45%
folate 17%

Preparation:

In large saucepan, heat oil over medium heat; fry leeks, garlic, thyme, salt and pepper, stirring occasionally, until leeks are softened, about 5 minutes.

Add stock, 3 cups (750 mL) water and squash; bring to boil. Reduce heat, cover and simmer until squash is tender, about 15 minutes.

Add lima beans, green pepper and corn; simmer until pepper is tender, about 3 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days.)

Additional Information

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Source

Canadian Living Magazine: November 2005




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