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Spanish Potato and Lima Bean Soup
Source: dLife

A hearty pureed vegetarian soup made with lima beans and potatoes.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 178.5
Total Carbs 34.5 g
Dietary Fiber 6.1 g
Sugars 4.4 g
Total Fat 1.6 g
Saturated Fat 0.3 g
Unsaturated Fat 0.2 g
Potassium 463.7 mg
Protein 5.3 g
Sodium 192.0 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Milk , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Saute the onions in the oil for about 5 minutes, until translucent.
  2. Add the potatoes, lima beans, and water or stock and bring to a boil.
  3. Add the cilantro and salt and pepper to taste, lower the heat, and simmer for 10 minutes.
  4. Puree in batches in a food processor, return to the soup pot, and gently reheat, if necessary.
  5. If you prefer a creamy soup, stir the skim milk or buttermilk into the soup and gently reheat.
  6. Serve garnished with roasted red pepper or pimiento strips.

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