Catalan Potato Lima Soup
Potato Low Fat Vegetarian Soups
Last updated 10/4/2011 8:12:11 PM. Recipe ID 40614. Report a problem with this recipe.
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Title: Catalan potato lima soup
Categories: Lowfat, Moosewood, Soups and s, Vegetarian
Yield: 4 Servings
2 c Chopped onions
2 ts Olive oil
4 c Potatoes; sliced or cubed
2 c Lima beans; fordhook,
-frozen, or fresh
4 c Water; or vegetable broth
1/4 c Chopped fresh cilantro
Salt and black pepper; to
Jalapeno chile pepper; to
1 c Skim milk; or buttermilk, or
1/2 c Nonfat dry milk powder;
Roasted red pepper; or
Saute the onions in the oil for about 5 minutes, until translucent.
Add potatoes, lima beans and water or broth and bring to a boil. Add
the cilantro and salt and pepper to taste; lower the heat, and simmer
for 10 minutes. Puree in batches; return to the soup pot, and gently
reheat, if necessary.
If you prefer a creamy soup, stir the skim milk or buttermilk into
the soup and gently reheat.
Serve garnished with roasted red pepper or pimiento strips. PER 9-0Z
SERVING: 217 calories with 8.7% cf 2.1 g fat. About 69 mg sodium.
Book est. 134 calories with 12.4% cf 2.8 g fat. About 91 mg sodium.
Suggested menu: with Quinoa Pine Nut Pilaf (24% cff), Guacamole with
Roasted Corn (56.4% cff) or Seitan Fajitas (19.2% cff) along with a
crisp green salad and Dark Chocolate Pudding (7% cff).
"This thick, pureed soup, hearty and full flavored, is a longtime
favorite at Moosewood. For this recipe, you should use only fresh or
frozen lima beans; dried limas would give a very different result."
~- The Moosewood Collective's Flavorful Recipes for Healthful Meals
(ISBN 0-517-88494-1 paper).
Pat's chunkier thicker soup: halve the recipe; add a slice of
jalapeno (a walnut-sized piece) and add undiluted milk powder. Simmer
longer: bring to a boil, then reduce heat to lowest setting. Set pot
on a diffuser and simmer for 2 hrs adding up to 1/2 cup more water,
as needed. Puree with immersion blender directly in the pot; puree
about half the mixture. -- Edited by PATh (email@example.com)
on Mar 18, 1997 for Elf
Lunch for 4: An alternative to cream of broccoli, make half the
recipe and serve a cup with half a club sandwich.
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