Broccoli-lima bean soup

6 servings

Ingredients

Quantity Ingredient
4 cups Low-sodium chicken broth
10 ounces Pkg frozen lima beans (with
. trace of salt)
10 ounces Pkg frozen no-salt-added
. chopped broccoli
1 cup Sliced carrots
½ cup Chopped onions
2 tablespoons Light soy sauce
1 teaspoon Bottled minced garlic
1 teaspoon Grated ginger root
2 teaspoons Sesame seeds, toasted
2 teaspoons Dry sherry (optional)
113 xes Calories
8 grams Protein
17 grams Carbohydrates
milligram Cholesterol
287 milligrams Sodium
3 grams Total fat (0g sat, 1g poly,
. 1g mono)

Directions

PER SERVING

In a large saucepan, bring broth to a boil over high heat. Add lima beans, broccoli, carrots, onions, soy sauce, garlic and ginger root.

Return to a boil. Reduce heat, cover, and simmer for 15 minutes or until beans are just tender. Stir in sesame seeds and, if desired, sherry.

Cook's Tip: You can keep any unused ginger root fresh for several months. Just submerge it in a jar of dry sherry. Cover the jar tightly and store it in the refrigerator. Or wrap the ginger root in plastic wrap and store it in the freezer.

Taken from "Beano(R) Bulletin," Spring 1995, possibly taken from the "American Heart Association Quick & Easy Cookbook." Submitted By IRIS GRAYSON On 05-22-95

Related recipes