Cream Of Lima Bean And Carrot Soup Recipe
Servings: 1
Ingredients
- 1 c. Dry lima beans
- 1 quart Cool water
- 1 med Carrot, slices
- 2 slc Medium onion
- 4 sprg parsley
- 1 2/3 c. Evaporated lowfat milk
- 1 tsp Worcestershire sauce Few drops Tabasco, if you like
- 2 tsp Salt
- 1 dsh Pepper
Directions
- (I personally use a smoked ham hock in this, however, it can be enjoyed without it).
- Wash beans and soak over night. Drain, discarding the water. Add in the cool water, cover, heat to boiling, and then reduce heat and SIMMER slowly till about tender, 30 min. Then add in vegetables and cook till tender, about 20 min longer. Rub through a sieve or possibly food mill: there should be 3 c. pulp and liquid. If not, add in water to make which amount. Combine puree with lowfat milk and seasonings and reheat to the boiling point just before serving. 5 servings
- NOTE: To add in smoked ham hock, cover with water, bring to boil, and then SIMMER for several hrs the day before. This is the water I use with the beans after they have been soaked over night and are ready to cook.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1656g | |
| Calories 1207 | |
| Calories from Fat 292 | 24% |
| Total Fat 33.25g | 42% |
| Saturated Fat 19.61g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 5269mg | 220% |
| Potassium 4680mg | 134% |
| Total Carbs 164.63g | 44% |
| Dietary Fiber 36.3g | 121% |
| Sugars 61.64g | 41% |
| Protein 68.02g | 109% |
