Tomato-Lima Bean Soup Recipe
Ingredients
| Frozen lima beans | 1 1⁄4 Cup (20 tbs) | |
| Non fat chicken broth/Vegetable broth | 3 Cup (48 tbs) | |
| Dried thyme leaves | 1⁄2 Teaspoon | |
| Dried marjoram leaves | 1⁄4 Teaspoon | |
| Low sodium canned tomatoes/Fresh tomatoes | 2 1⁄2 Cup (40 tbs), diced | |
| Minced scallions | 1⁄4 Cup (4 tbs) | |
| Black pepper | 1⁄4 Teaspoon |
Directions
Place lima beans, broth, thyme, and marjoram in a large microwave-safe bowl.
Seal with a double layer of unvented plastic wrap.
Microwave on high for 20 minutes.
Remove plastic wrap with extreme care to avoid steam burns.
Add tomatoes.
Reseal with double layer of unvented plastic wrap.
Microwave on high for 10 minutes.
Stir in black pepper and scallions before serving.
Seal with a double layer of unvented plastic wrap.
Microwave on high for 20 minutes.
Remove plastic wrap with extreme care to avoid steam burns.
Add tomatoes.
Reseal with double layer of unvented plastic wrap.
Microwave on high for 10 minutes.
Stir in black pepper and scallions before serving.
Chef
