Drizzle each bowl of soup with lemon juice to add fresh flavour. Serve with Green Onion and Cheddar Scones.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2005
Ingredients
Method
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.)
Nutritional facts <b>Per serving:</b> about
- Sodium 698 mg
- Protein 4 g
- Calories 145.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 24 g
%RDI
- Iron 12.0
- Folate 17.0
- Calcium 5.0
- Vitamin A 42.0
- Vitamin C 45.0
