Baby Lima Bean Soup

Author: Canadian Living

A whisper of hot pepper sparks this mix of beans and tomatoes. If you like, a garnish of shaved Parmesan cheese would be attractive and tasty.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2003

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 1/4 teaspoon hot pepper flakes
  • 4 cups vegetable stock
  • 2 cups diced plum tomatoes
  • 1 1/2 lb frozen baby lima beans
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt

Method

In large saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes, stirring occasionally, until softened, about 5 minutes.

Add stock, tomatoes and beans; bring to boil. Reduce heat to medium-low; cover and cook for 10 minutes. Add parsley and salt. Ladle into bowls.

Nutritional facts <b>Per serving:</b> about

  • Sodium 835 mg
  • Protein 14 g
  • Calories 335.0
  • Total fat 12 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 46 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baby Lima Bean Soup

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