Spring Green Lima Bean Soup – a delicious recipe with chicken broth, water, bean, onion, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a soup pot or Dutch oven, place the broth and water over high heat. Add the lima beans and cover.
2
Peel and chop the onion and add it to the pot. Add the salt, pepper and garlic.
3
Keep the pot covered until the mixture comes to a boil. Then uncover and stir. Cover the pot and cook on medium-high, keeping a steady boil for 10 minutes, or until the beans are tender.
4
Remove the soup from the stove. Using an immersion blender, puree the soup until it is smooth (or you can use a potato masher to do this). Place the pot over medium heat.
5
In a small jar that has a lid, add the cornstarch and 1/4 cup cool tap water, and shake to mix well. Drizzle the cornstarch mixture into the soup, and stir constantly until the soup thickens, about 2 minutes.
6
Serve immediately, garnished with bacon bits, sour cream and parsley, if desired.
123
kcal
Calories
2
g
Fat
10
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 (14 ounce) cans fat-free chicken broth, 1 cup water, 1 lb frozen baby lima bean (3 cups), 1 large onion (for about 1 cup chopped), and more.
Yes, Spring Green Lima Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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