Broccoli-lima bean soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Low-sodium chicken broth |
| 10 | ounces | Pkg frozen lima beans (with |
| . trace of salt) | ||
| 10 | ounces | Pkg frozen no-salt-added |
| . chopped broccoli | ||
| 1 | cup | Sliced carrots |
| ½ | cup | Chopped onions |
| 2 | tablespoons | Light soy sauce |
| 1 | teaspoon | Bottled minced garlic |
| 1 | teaspoon | Grated ginger root |
| 2 | teaspoons | Sesame seeds, toasted |
| 2 | teaspoons | Dry sherry (optional) |
| 113 | xes | Calories |
| 8 | grams | Protein |
| 17 | grams | Carbohydrates |
| milligram | Cholesterol | |
| 287 | milligrams | Sodium |
| 3 | grams | Total fat (0g sat, 1g poly, |
| . 1g mono) | ||
Directions
PER SERVING
In a large saucepan, bring broth to a boil over high heat. Add lima beans, broccoli, carrots, onions, soy sauce, garlic and ginger root.
Return to a boil. Reduce heat, cover, and simmer for 15 minutes or until beans are just tender. Stir in sesame seeds and, if desired, sherry.
Cook's Tip: You can keep any unused ginger root fresh for several months. Just submerge it in a jar of dry sherry. Cover the jar tightly and store it in the refrigerator. Or wrap the ginger root in plastic wrap and store it in the freezer.
Taken from "Beano(R) Bulletin," Spring 1995, possibly taken from the "American Heart Association Quick & Easy Cookbook." Submitted By IRIS GRAYSON On 05-22-95