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Add a photoServings: 8
Ingredients
- 2 c. dry lima beans
- 8 c. cool water
- 1 lrg onion roughly minced
- 1 x carrot peeled, quartered
- 2 x garlic cloves crushed
- 1 x Knorr vegetable bouillon cube
- 2 Tbsp. corn oil
- 1 med onion finely diced
- 2 tsp kosher salt (optional) Freshly-grnd black pepper to taste
Directions
- Soak lima beans in cool water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible.
- Place beans in crockpot with 8 c. fresh water, the minced onion, carrot, garlic and bouillon cube. Cover tightly and cook 18 to 24 hrs, till beans are very tender. Remove from heat and let cold a little.
- In the meantime, heat the oil in a skillet and saute/fry the finely diced onion till it is very brown.
- Ladle a small amount of soup at a time into blender or possibly bowl of a food processor and puree till all soup is pureed. Return to pot and stir in browned onions. Taste for seasoning and add in salt and pepper to taste.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 8 servings | |
| Calories 198 | |
| Calories from Fat 34 | 17% |
| Total Fat 3.82g | 5% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 703mg | 29% |
| Potassium 851mg | 24% |
| Total Carbs 31.81g | 8% |
| Dietary Fiber 9.2g | 31% |
| Sugars 5.35g | 4% |
| Protein 10.32g | 17% |
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