Ham & Lima Bean Soup
Yield
1 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 12 | ounces |
red skinned potatoes
|
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
|
|
| ½ | cup |
sweet red bell peppers
|
|
| 28 | ounces |
chicken broth
|
|
| 2 | cups |
milk
|
|
| 10 | ounces |
lima beans
frozen |
|
| 8 | ounces |
smoked ham
cooked and chopped into 1/4 inch pieces |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 346.8 | ml/g |
red skinned potatoes
|
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
|
|
| 118 | ml |
sweet red bell peppers
|
|
| 809.2 | ml/g |
chicken broth
|
|
| 473 | ml |
milk
|
|
| 289 | ml/g |
lima beans
frozen |
|
| 231.2 | ml/g |
smoked ham
cooked and chopped into 1/4 inch pieces |
Directions
Melt butter in 5 quart pot over medium-high heat. Add potatoes, onion and peppers.
Cook about 8 minutes until onion and peppers are tender.
Stir in remaining ingredients, except ham; bring to boil.
Reduce heat to medium.
Add ham and simmer 10 to 15 minutes until hot and lima beans are tender.
