Leek and Lima Bean Soup with Bacon

Becky Luigart-Stayner

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
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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.
  2. 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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