Hearty Squash and Lima Bean Soup 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



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


  • Iron 12.0
  • Folate 17.0
  • Calcium 5.0
  • Vitamin A 42.0
  • Vitamin C 45.0
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Hearty Squash and Lima Bean Soup