Hearty Squash and Lima Bean Soup
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 145 |
| pro | 4 g |
| total fat | 5 g |
| sat. fat | 0 |
| 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 |
Drizzle each bowl of soup with lemon juice to add fresh flavour. Serve with Green Onion and Cheddar Scones.
Ingredients
- 2 tbsp vegetable oil
- 2 leeks, chopped (white and light green parts only)
- 2 cloves garlic, minced
- 1/2 tsp each of salt and pepper
- 1/2 tsp dried thyme
- 3 cups vegetable stock or Homemade vegetable stock Recipe
- 2 cups cubed peeled butternut squash
- 1 cup frozen lima beans
- 1 sweet green pepper, chopped
- 1 cup frozen corn kernels
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.)
Source : Canadian Living Magazine: November 2005
- Keywords : Squash; Soup; Leeks; Green pepper; Boil; Vegetarian; Beans; Vegetable broth/stock; Corn;
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