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Lima Bean Chowder

Total Preparation & Cooking Time: 125 minutes (5 min Prep, 120 min Cook)
Serving Size: Serving Size: 1 cup. Serves: 10
Cooking Tips: This recipe makes quite a few servings. We froze some of it for those crazy days when you need to put dinner on the table fast.

This recipe makes quite a few servings. We froze some of it for those crazy days when you need to put dinner on the table fast.

1 lb dried baby lima beans
1 small onion, diced
2 Tbsp olive oil
1 orange sweet potato, peeled and diced
1 lb frozen mixed vegetables (for soup)
2 cups chicken broth
4-5 cups water
1 tsp garlic powder
1 tsp thyme
1 tsp Italian seasoning
1/2 tsp black pepper
hot pepper sauce to taste

Directions:
Place the beans in a large soup pot and cover with water. Bring to a boil for 2 minutes; turn off heat and allow to soak for one hour. Cook the beans until they are tender, about 1 to 1-1/2 hours. Drain the beans in a colander and place the empty pot back on the stove over medium-high heat. Sauté the onion in the olive oil until golden brown, about 3 minutes. Add the rest of the ingredients, including the cooked lima beans, and bring to a boil. Reduce heat to simmer and cook for 20 minutes. Serve hot. We recommend pairing this soup with a salad and whole-grain bread.

Nutritional Information
Serving Size: 1 cup
Servings Per Recipe: 10
Amount Per Serving
Calories228
Total Fat3.5g
Saturated Fat0.5g
Trans Fat0g
Cholesterol5mg
Sodium80mg
Carbohydrates38g
Dietary Fibre12g
Sugars6.2g
Protein12g
Vitamin A3949.5iu (78%)
Vitamin C4.8mg (8%)
Calcium55mg (5%)
Iron3.3mg (18%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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