LIMA BEAN AND SPRING VEGETABLE SOUP
Makes 6 servings
• 1 tablespoon olive or vegetable oil
• 2 white onions, chopped (about 3 cups)
• 1/2 cup carrot, chopped and peeled
• 4 1/2 cups canned low-salt chicken broth or vegetable broth
• 1 (10-ounce) package frozen baby lima beans, thawed
• 5 ounces green beans, trimmed, cut into 1-inch pieces
• 1 (14.4-ounce) can asparagus, drained, or 1/4 (2.5 pound) bag frozen asparagus
• 2/3 cup thinly sliced fresh basil, or 1 tablespoon dried basil
• freshly grated Parmesan cheese (optional)
1. Heat oil in large heavy saucepan over medium heat. Add onions and carrot; cook until vegetables are tender but not brown, about 8 minutes.
2. Add broth and bring to boil. Add lima beans and green beans and simmer until almost tender, about 8 minutes.
3. Add asparagus and ? cup basil and simmer until all vegetables are tender, about 7 minutes longer.
4. Season soup with salt and pepper to taste. Stir in basil. Ladle soup into bowls. Top with Parmesan cheese, if desired.
Nutrition Information for each 1 cup serving:
Calories 190
Calories from Fat 50
Total Fat 6 g
Saturated Fat 1.5 g
Cholesterol 0 mg
Sodium 900 mg
Total Carbohydrate 23 g
Dietary Fiber 6 g
Sugar 4 g
Protein 12 g
Vitamin A 313 RE
Vitamin C 22 mg
Calcium 123 mg
Iron 3 mg
USDA, Food & Nutrition Service
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