Hearty Squash and Lima Bean Soup
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% |
-
2 tbsp (25 mL) vegetable oil
2 leeks (white and light green parts only), chopped
2 cloves garlic, minced
1/2 tsp (2 mL) each dried thyme, salt and pepper
3 cups (750 mL) vegetable stock (or Homemade vegetable Stock)
2 cups (500 mL) cubed peeled butternut squash
1 cup (250 mL) frozen lima beans
1 sweet green pepper, chopped
1 cup (250 mL) 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.)
Additional Information
Source
Canadian Living Magazine: November 2005
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