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Ingredients
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1 pound dry lima beans
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4 cups water
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5 carrots, chopped
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1 leek, bulb only, chopped
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2 tablespoons minced shallots
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2 stalks celery, chopped
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4 cubes vegetable bouillon
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8 cups water
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2 tablespoons olive oil
Directions
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Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
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In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
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In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.
Nutrition Facts (per serving)
220 | Calories |
4g | Fat |
37g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 9 | |
Calories 220 | |
% Daily Value * | |
Total Fat 4g | 4% |
Saturated Fat 1g | 3% |
Sodium 46mg | 2% |
Total Carbohydrate 37g | 14% |
Dietary Fiber 11g | 39% |
Total Sugars 7g | |
Protein 11g | 23% |
Vitamin C 4mg | 4% |
Calcium 62mg | 5% |
Iron 4mg | 23% |
Potassium 1027mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.