Hearty Squash and Lima Bean Soup

Author: Canadian Living

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

  • 2 tablespoons vegetable oil
  • 2 leeks chopped (white and light green parts only)
  • 2 cloves garlic minced
  • 1/2 teaspoon each of salt and pepper
  • 1/2 teaspoon dried thyme
  • 3 cups vegetable stock
  • 3 cups Homemade Vegetable Stock Recipe
  • 2 cups cubed peeled butternut squashes
  • 1 cup frozen lima beans
  • 1 sweet green pepper chopped
  • 1 cup frozen corn kernels

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
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 42.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Hearty Squash and Lima Bean Soup

Login