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Spring Green Lima Bean Soup

Serve Spring Green Lima Bean Soup with a fruit salad with yogurt dressing, croissants and iced tea with mint.

4 servings

• 2 cans (14 ounces each) fat-free chicken broth
• 1 cup water
• 1 pound (3 cups) frozen baby green lima beans
• 1 large onion (for about 1 cup chopped)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon bottled minced garlic
• 2 tablespoons cornstarch
• Sour cream, optional, for garnish
• Real bacon bits, optional, for garnish
• Snipped flat-leaf parsley, optional, for garnish

In a soup pot or Dutch oven, place the broth and water over high heat. Add the lima beans and cover. Peel and chop the onion and add it to the pot. Add the salt, pepper and garlic. Keep the pot covered until the mixture comes to a boil. Then uncover and stir. Cover the pot and cook on medium-high, keeping a steady boil for 10 minutes, or until the beans are tender.

Remove the soup from the stove. Using an immersion blender, puree the soup until it is smooth. (Or blend the soup in batches in a regular blender or food processor.) Place the soup back in the pot if you removed it. Place the pot over medium heat.

In a small jar that has a lid, add the cornstarch and 1/4 cup cool tap water, and shake to mix well. Drizzle the cornstarch mixture into the soup, and stir constantly until the soup thickens, about 2 minutes. Serve immediately, garnished with bacon bits, sour cream and parsley, if desired.

Start to finish: 25 minutes

Per serving: 164 calories (2 percent from fat), less than 1 g fat (0 g saturated), 0 mg cholesterol, 9 g protein, 31 g carbohydrates, 8 g dietary fiber, 857 mg sodium.

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