Soup

Lima Bean Curry Soup is for Soup.

Lima Bean Curry Soup takes 120 minutes to prepare.

Lima Bean Curry Soup takes 30 minutes to cook.

Lima Bean Curry Soup makes 12 servings.

The ingredients for Lima Bean Curry Soup are:

Chicken thighs and legs, 4 total
Lima Beans, 4 cup
Mixed Vegetables, frozen, 1 package (10 oz)
Chicken stock, home-prepared, 10 cup
Curry powder, 4 tbsp
Ground turmeric, 2 tsp
Garlic powder, 4 tbsp
Ground Cayanne Pepper, 0.25 tsp
Celery Salt, 1 tsp
Salt, 1 tsp
Rosemary, dried, 1 tsp
Parsley, dried, 1 tbsp

Here is how you make Lima Bean Curry Soup:

Once the broth and Lima Beans are done, drain the water from the Lima beans, add the frozen vegetables, and all the spices to the broth. Simmer for approximately 30 minutes or until the vegetables are tender.QUICK COOK OPTION:Canned Broth, canned Lima Beans, frozen Vegetables, spices. Boil, simmer, enjoy.SLOW COOKED OPTION:I soak the Lima beans according to package directions and use a slow cooker to cook the Lima Beans. I use one pound of dried beans and It takes about 4 hours on high heat. While the beans are slow cooking, I render down chicken thighs and legs. I boil 4 chicken thighs and legs until the meat is tender and falls off the bone. I boil them for the same amount of time it takes to cook the beans. Continue to add water to the stock as the chicken renders.I discard the chicken bones, skin. I typically do not save the meat but it can be saved for a future meal.Drain the Lima Beans and add to the broth along with the frozen vegetables and spices. Cook until frozen vegetables are tender. Enjoy!Number of Servings: 12Recipe submitted by SparkPeople user MRSDOLL1.

The nutritional information for Lima Bean Curry Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 180.0

• Total Fat: 3.1 g
• Cholesterol: 6.0 mg
• Sodium: 497.5 mg
• Total Carbs: 27.7 g
• Dietary Fiber: 6.7 g
• Protein: 11.5 g