Try this Creamy Lima Bean Soup with Pasta recipe, or contribute your own.
Suggest a better description1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, carrot, and garlic; saute 5 minutes. Add water, thyme, broth, and lima beans; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in basil, lemon juice, and lemon pepper. Place 3 cups soup in a blender; process until smooth. Return pureed mixture to pan; bring to a boil. Add pasta; cook 15 minutes or until pasta is tender. Stir in bell peppers. Yield: 4 servings (serving size: 2 cups). Calories 316 (11% from fat); fat 4g (sat 0.6g, mono 2.2g, poly 0.6g); protein 13.6g; carbohydrate 57.6g; fiber 4.3g; cholesterol 0mg; iron 2.6mg; sodium 420mg; calcium 76mg. Recipe by: Cooking Light Magazine, Dec 1997 Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999,
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Serving Size: 1 Serving (1210g) | ||
Recipe Makes: 1 | ||
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Calories: 979 | ||
Calories from Fat: 63 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 81.8mg | 25 % | |
Sodium 1323.9mg | 46 % | |
Potassium 2959.6mg | 78 % | |
Total Carbohydrate 187g | 55 % | |
Dietary Fiber 35.7g | 143 % | |
Sugars, other 151.4g | ||
Protein 47.2g | 67 % | |
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. |
Calories per serving: 979
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