Cream of Lima Bean Soup
Yield
8 ServingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lima beans
dried |
|
| 6 | cups |
water
cold |
|
| 2 | slices |
onions
diced |
*
|
| 4 | slices |
carrots
diced |
|
| ½ | teaspoon |
paprika
|
|
| 4 | tablespoons |
butter
or butter substitute |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
light cream (half&half)
or milk |
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lima beans
dried |
|
| 1.4 | l |
water
cold |
|
| 2 | slices |
onions
diced |
*
|
| 4 | slices |
carrots
diced |
|
| 2.5 | ml |
paprika
|
|
| 6E+1 | ml |
butter
or butter substitute |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
light cream (half&half)
or milk |
|
| 5 | ml |
salt
|
|
Directions
Wash lima beans. Cover with cold water. Let stand overnight.
Add 6 cups cold water. Cover. Simmer slowly until tender. Rub beans through sieve. Heat to boiling. Fry onion and carrot 5 minutes in 2 tablespoons butter.
Remove vegetables. Add flour, salt, and paprika to hot butter. Stir until browned. Add to boiling bean puree. Add cream or milk and remaining butter. Mix thoroughly.
Serve at once. 8 servings.
