RCI-VG.004.1018.001

Lima Bean and Spring Vegetable Soup

Name: Lima Bean and Spring Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 tablespoon olive or vegetable oil; 2 unit white onions (chopped (about 3 cups)); ½ cup carrot (chopped and peeled); 4½ cups canned low-salt chicken broth or vegetable broth; 1 unit (10-ounce) package frozen baby lima beans (thawed); 5 ounces green beans (trimmed, cut into 1-inch pieces); 1 unit (14.4-ounce) can asparagus (drained, or ¼ (2.5 pound)); 1 bag frozen asparagus; ⅔ cup thinly sliced fresh basil (or 1 tablespoon dried basil); 1 unit freshly grated Parmesan cheese (optional)

Lima Bean and Spring Vegetable Soup from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

olive or vegetable oil
1 tablespoon
white onions
chopped (about 3 cups)
2 unit
carrot
chopped and peeled
½ cup
canned low-salt chicken broth or vegetable broth
4½ cups
(10-ounce) package frozen baby lima beans
thawed
1 unit
green beans
trimmed, cut into 1-inch pieces
5 ounces
(14.4-ounce) can asparagus
drained, or ¼ (2.5 pound)
1 unit
frozen asparagus
1 bag
thinly sliced fresh basil
or 1 tablespoon dried basil
⅔ cup
freshly grated Parmesan cheese (optional)
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Lima Bean and Spring Vegetable Soup

Ingredients

Method

What Makes This Variant Distinct