Lima Bean Soup
Total Calories per Serving:
320
Fat Calories per Serving:
57
Percent Fat Calories per Serving:
17.81%
Portion -
2 cups
Recipe serves six
Ingredients
12 medium lamb neck bones, thoroughly soaked and rinsed (2 neck bones per serving)
1 - 16 oz bag of Goya Baby Lima Beans (soaked overnight, then rinsed off)
1 small onion, chopped
1 bay leaf
1 light shake of crushed red peppers (be careful not to over do)
pinch of thyme (be careful not to over do)
1 packet of Goya chicken bouillon
11 cups of water
2 tbls of tomato paste (optional)
salt to taste
ground black pepper to taste
Directions
Place cleaned neck bones in a large pot with water over medium heat. Cover tightly. When water begins to boil, reduce heat to a simmer and add onions, bay leaf, crushed red peppers, salt, pepper, tomato paste and thyme. Simmer for one hour.
After an hour, add beans and recover. Simmer on low for two for about two hours or until beans are tender all the way through.
You can serve with whole neck bones or you can remove neck bones, remove the meat from the bones, return picked meat to pot and stir.
| Nutrition Data |
| Serving Size |
2 cups |
| Total Calories |
320 |
| Calories from Fat |
57 |
| % Daily Value |
| Total Fat Grams |
6 |
9.54% |
| Saturated Fat Grams |
0.0249 | |
| Trans Fat Grams |
0 | |
| Polyunsaturated Fat Grams |
0 | |
| Monounsaturated Fat Grams |
0.0261 | |
| Cholesterol MG |
70.59999999 | |
| Sodium MG |
704.70000001 | |
| Total Carbs |
51 |
17.00% |
| Fiber Grams |
31 | |
| Sugar Grams |
4 | |
| Protein Grams |
40.1 |
|
|
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