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INGREDIENTS

4 c Potatoes; sliced or cubed
4 c Water; or vegetable broth
1 c Skim milk; or buttermilk, or
1/2 c Nonfat dry milk powder;
Salt and black pepper; to
2 ts olive oil
Roasted red pepper; or
Jalapeno chile pepper; to
2 c Lima beans; fordhook,
1/4 c Fresh Cilantro ; chopped
2 c Onions ; chopped

Servings

INSTRUCTIONS

Saute the onions in the oil for about 5 minutes, until translucent. Add potatoes, lima beans and water or broth and bring to a boil. Add the cilantro and salt and pepper to taste; lower the heat, and simmer for 10 minutes. Puree in batches; return to the soup pot, and gently reheat, if necessary. If you prefer a creamy soup, stir the skim milk or buttermilk into the soup and gently reheat. Serve garnished with roasted red pepper or pimiento strips. PER 9-0Z SERVING: 217 calories with 8.7% cf 2.1 g fat. About 69 mg sodium. Book est. 134 calories with 12.4% cf 2.8 g fat. About 91 mg sodium. MC3 est. Suggested menu: with Quinoa Pine Nut Pilaf (24% cff), Guacamole with Roasted Corn (56.4% cff) or Seitan Fajitas (19.2% cff) along with a crisp green salad and Dark Chocolate Pudding (7% cff). "This thick, pureed soup, hearty and full flavored, is a longtime favorite at Moosewood. For this recipe, you should use only fresh or frozen lima beans; dried limas would give a very different result." -- The Moosewood Collectives Flavorful Recipes for Healthful Meals (ISBN 0-517-88494-1 paper). Pats chunkier thicker soup: halve the recipe; add a slice of jalapeno (a walnut-sized piece) and add undiluted milk powder. Simmer longer: bring to a boil, then reduce heat to lowest setting. Set pot on a diffuser and simmer for 2 hrs adding up to 1/2 cup more water, as needed. Puree with immersion blender directly in the pot; puree about half the mixture. -- Edited by PATh (phannema@wizard.ucr.edu) on Mar 18, 1997 for Elf Lunch for 4: An alternative to cream of broccoli, make half the recipe and serve a cup with half a club sandwich. Recipe by: Moosewood Restaurant Lowfat Favorites (1996)

NOTES

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Catalan Potato Lima Soup

4 c Potatoes; sliced or cubed 
4 c Water; or vegetable broth 
1 c Skim milk; or buttermilk, or 
1/2 c Nonfat dry milk powder; 
  Salt and black pepper; to 
2 ts olive oil 
  Roasted red pepper; or 
  Jalapeno chile pepper; to 
2 c Lima beans; fordhook, 
1/4 c Fresh Cilantro chopped
2 c Onions chopped

Saute the onions in the oil for about 5 minutes, until translucent. Add  potatoes, lima beans and water or broth and bring to a boil. Add the  cilantro and salt and pepper to taste; lower the heat, and simmer for 10  minutes. Puree in batches; return to the soup pot, and gently reheat, if  necessary.    If you prefer a creamy soup, stir the skim milk or buttermilk into the soup  and gently reheat.    Serve garnished with roasted red pepper or pimiento strips. PER 9-0Z  SERVING: 217 calories with 8.7% cf 2.1 g fat. About 69 mg sodium. Book est.  134 calories with 12.4% cf 2.8 g fat. About 91 mg sodium. MC3 est.    Suggested menu: with Quinoa Pine Nut Pilaf (24% cff), Guacamole with  Roasted Corn (56.4% cff) or Seitan Fajitas (19.2% cff) along with a crisp  green salad and Dark Chocolate Pudding (7% cff).    "This thick, pureed soup, hearty and full flavored, is a longtime favorite  at Moosewood. For this recipe, you should use only fresh or frozen lima  beans; dried limas would give a very different result." -- The Moosewood  Collectives Flavorful Recipes for Healthful Meals (ISBN 0-517-88494-1  paper).    Pats chunkier thicker soup: halve the recipe; add a slice of jalapeno (a  walnut-sized piece) and add undiluted milk powder. Simmer longer: bring to  a boil, then reduce heat to lowest setting. Set pot on a diffuser and  simmer for 2 hrs adding up to 1/2 cup more water, as needed. Puree with  immersion blender directly in the pot; puree about half the mixture. --  Edited by PATh (phannema@wizard.ucr.edu) on Mar 18, 1997 for Elf    Lunch for 4: An alternative to cream of broccoli, make half the recipe and  serve a cup with half a club sandwich.    Recipe by: Moosewood Restaurant Lowfat Favorites  (1996)

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Nutrition

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Serving Size: 1 Serving (181g)
Recipe Makes: 4 Servings

Calories: 74
Calories from Fat: 7 (9%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 15.6mg		1 %
Potassium 337.8mg		9 %
Total Carbohydrate 15.7g		5 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 12.4g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 74

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