Yield: 10 Servings
|1½ cup||Dried baby lima beans|
|27½ ounce||No-salt-added chicken broth, (2 cans)|
|1 tablespoon||Vegetable oil|
|1 cup||Chopped onion|
|¾ cup||Chopped red bell pepper|
|½ cup||Chopped celery|
|¾ cup||Chopped green onions|
|2½ teaspoon||Dried whole thyme|
|1 dash||Ground red pepper|
|14½ ounce||No-salt-added whole tomatoes, (1 can) undrained and chopped|
|11 ounces||Vacuum-packed whole kernel corn, (1 can)|
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain beans; add 1 cup water and broth. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until beans are tender.
Heat vegetable oil in a large skillet over medium-high heat. Add onion; saute 2 minutes. Add bell pepper and celery; saute 2 minutes. Add green onions; saute 1 minute. Add onion mixture, thyme, and remaining ingredients to bean mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Yield: 10 cups (serving size: 1 cup).
Per serving: 167 Calories; 2g Fat (10% calories from fat); 11g Protein; 31g Carbohydrate; 0mg Cholesterol; 286mg Sodium NOTES : The chicken broth adds great flavor to this soup, but we sometimes prepare it with water for our vegetarian friends. To save time, you can substitute frozen lima beans for dried ones. ----- Cele Knight, Nacogdoches, Texas.
Recipe by: Cooking Light, Sept 1994, page 117 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.