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Ingredientes
- 8 c. potato broth, vegetable broth or possibly water
- 1 c. dry baby lima beans
- 1/2 c. minced onion
- 1 clove garlic, chopped or possibly pressed
- 1 tbsp. butter
- 1 carrot, minced
- 1/2 teaspoon each dry thyme & basil leaves
- 1/2 teaspoon black pepper
- 2 cloves garlic, chopped or possibly pressed
- 1/4 c. minced parsley
- Salt to taste
- Parmesan cheese
Direcciones
- 1. Simmer together broth and beans for 1 hour.
- 2. Meanwhile, saute/fry onion and garlic in the butter. Stir in carrot, herbs and black pepper. Set aside.
- 3. After beans have cooked for 1 hour. Stir in vegetable mix. Simmer, covered, 30 min longer.
- 4. Puree half the beans with some of the liquid, 2 cloves garlic and the parsley. Combine puree with remaining soup. Heat to steaming. Salt to taste. Serve with freshly grated Parmesan cheese.
- Tips: Save the water used for boiling potatoes and freeze to make this soup. Canned vegetable broth also can be used. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 2 servings | |
| Calories 388 | |
| Calories from Fat 58 | 15% |
| Total Fat 6.59g | 8% |
| Saturated Fat 3.84g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 82mg | 3% |
| Potassium 1740mg | 50% |
| Total Carbs 64.62g | 17% |
| Dietary Fiber 18.8g | 63% |
| Sugars 10.49g | 7% |
| Protein 20.35g | 33% |
