Soup is pretty bland by itself but scallions, bacon and sour cream really help.
Leek and Lima Bean Soup with Bacon
Fresh limas are at their peak from June to September. Thawed frozen beans substitute well for fresh. Here, the beans are pureed in a creamy soup garnished with bacon and sour cream.
Yield: 8 servings
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Amount per serving
- Calories: 170
- Calories from fat: 26%
- Fat: 5g
- Saturated fat: 2.4g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.5g
- Protein: 8.9g
- Carbohydrate: 22.6g
- Fiber: 6.1g
- Cholesterol: 10mg
- Iron: 2.3mg
- Sodium: 440mg
- Calcium: 55mg
- 3 bacon slices
- 2 cups chopped leek (about 2 leeks)
- 4 cups fresh baby lima beans
- 4 cups fat-free, less-sodium chicken broth
- 1 cup water
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup thinly sliced green onions
- 1/2 cup reduced-fat sour cream
- Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside. Add leek to drippings in pan; cook 7 minutes or until tender, stirring frequently. Stir in beans, broth, and water; bring to a boil. Reduce heat, and simmer 10 minutes or until beans are tender.
- Place half of the bean mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean dishtowel over opening in blender lid (to prevent spills), and process until smooth. Pour pureed bean mixture into a large bowl. Repeat procedure with remaining bean mixture. Stir in lemon juice, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with 1 tablespoon onions, 1 tablespoon sour cream, and about 1 teaspoon bacon.
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