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Dried Lima Bean And Corn Soup Recipe
|Dried baby lima beans||1⁄2 Cup (8 tbs)|
|Onion||1 Small, halved|
|Garlic||1 Clove (5 gm), mashed|
|Water||2 Cup (32 tbs)|
|Cracked dried corn||2⁄3 Cup (10.67 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Rendered chicken fat/Butter||2 Tablespoon|
|Brown chicken stock||4 Cup (64 tbs)|
|Ripe tomato||1 Large, peeled and diced|
|Minced parsley/Chives||1 Teaspoon|
Serving size: Complete recipe
Calories 1829 Calories from Fat 522
% Daily Value*
Total Fat 57 g88.2%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol 50 mg
Sodium 1795.4 mg74.8%
Total Carbohydrates 252 g84%
Dietary Fiber 53.5 g214.1%
Sugars 65.9 g
Protein 67 g134.4%
Vitamin A 47.7% Vitamin C 73.2%
Calcium 20.4% Iron 68.1%
*Based on a 2000 Calorie diet
Cover, bring to gentle boil and boil 2 minutes.
Turn off heat and let stand 1 hour.
Lightly brown corn, minced onion and minced garlic in chicken fat.
Add stock and beans and their liquid.
Cover, bring to gentle boil, lower heat and simmer 30 minutes or until beans are softened but still retain their shape.
Season with salt and pepper and stir in tomato.
Garnish generously with parsley.