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Cream of Lima Bean Soup

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Submitted by bor

YIELD

8 Servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 237
CUP ML LIMA BEANS
dried
6 1.4
CUPS L WATER
cold
2 2
SLICES SLICES ONIONS
diced *
4 4
SLICES SLICES CARROTS
diced
½ 2.5
TEASPOON ML PAPRIKA
4 6E+1
TABLESPOONS ML BUTTER
or butter substitute
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 237
CUP ML LIGHT CREAM (HALF&HALF)
or milk
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 481g (17.0 oz)
Amount per Serving
Calories 246 68% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 719mg 30%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 11g
Vitamin A 27% Vitamin C 9%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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