Project Description

Recipe Ingredients:

  • 1 cup large lima beans, soaked, or 2 cans (15 oz. each) butter beans

  • 3/4 cup finely chopped carrots (2 medium)

  • 1-1/3 cups finely chopped celery (3 stalks)

  • 1 can (15 oz) diced tomatoes, drained

  • 6 cups water

  • 2 tablespoons butter

  • 1/2 cup finely chopped onion

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons all purpose flour

  • 1/2 teaspoon salt

  • Freshly ground black pepper to taste

Instructions

1. In a large saucepan over medium-high heat, combine soaked lima beans, carrots, celery, tomatoes and water. Bring to a boil.

2. Reduce heat, and simmer, partially covered, until beans and vegetables are tender, about 1 hour. (If using canned beans, add at the end of recipe.)

3. In a small skillet over low heat, melt butter.

4. Add onion and parsley; cook until onion is soft, about 5 minutes.

5. Stir in flour and cook 1 minute; stir mixture into soup and simmer until soup is slightly thickened, about 5 minutes.

6. Season with salt and pepper.

Makes 4 cups. Serves 4. Recipe can be doubled.

Nutritional Information per Serving

Calories 223, Protein 10 g, Carbohydrates 33 g, Fat 6 g, Calories from fat 26%, Cholesterol 15 g, Fiber 10 g, Folate 119 mcg, Sodium 382 mg