Lima Bean Soup
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lima beans
frozen |
|
| 3 ½ | cups |
carrots
sliced |
|
| 3 | tablespoons |
olive oil
|
|
| 5 | each |
scallions, spring or green onions
finely chopped |
|
| 5 | cups |
mushrooms
chopped |
*
|
| 1 | dash |
basil
|
*
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| ¾ | cup |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lima beans
frozen |
|
| 828 | ml |
carrots
sliced |
|
| 45 | ml |
olive oil
|
|
| 5 | each |
scallions, spring or green onions
finely chopped |
|
| 1.2 | l |
mushrooms
chopped |
*
|
| 1 | dash |
basil
|
*
|
| 1 | dash |
black pepper
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 177 | ml |
soy sauce, tamari
|
|
Directions
Cook lima beans in water according to packet instructions.
Steam carrots until tender.
Drain reserving cooking water.
Heat oil in a skillet and sauté green onions and mushrooms until tender.
Add spices and sauté for a further 1 minute.
Combine all ingredients (except milk) along with 1 cup of bean and carrot water.
Using a blender, blend in batches until smooth. Pour mixture into a large soup pot.
Add milk. Cook slowly for 15 to 20 minutes.
