Vegetarian

Lima Bean and Mediterranean Vegetable Soup takes 30 minutes to prepare.

Lima Bean and Mediterranean Vegetable Soup takes 60 minutes to cook.

Lima Bean and Mediterranean Vegetable Soup makes 6 servings.

The ingredients for Lima Bean and Mediterranean Vegetable Soup are:

1 x Green Bell Pepper
1 x Yellow Bell Pepper
1 x Red Bell Pepper
4 x Large Mushrooms
2 x Large Onions
4 x Garlic Cloves
7 x Medium Tomatoes
400 grams pre-soaked Lima Beans(there are a number of ways of doing)
3 x tsp Dried Sage
4 x tsp Cracked Black Pepper
Salt to taste
2 x tsp Salt
1 x tbsp Oilve Oil

Here is how you make Lima Bean and Mediterranean Vegetable Soup:

1 Boil the pre-soaked beans in plenty of water for 25 minutes and then strain and leave to drain2 Saut? the garlic and onions in a pressure cooker with the lid off until they start to soften3 Add the peppers and the dried sage and continue to saute4. Once the peppers have started to soften add the tomatoes and continue cooking for another 10-15 minutes until the tomatoes have cooked into the mixture5. Break or chop the mushrooms into bite-sized pieces and add.6. Continue to fold rather than stir to avoid breaking the vegetables up. We're looking for a chunky texture here.7. Add the part cooked lima beans together with a litre or two pints of stock8. Put the lid on the pressure cooker and cook for a further 20 minutes.9. Leave to stand unpressurised for a further 20 minutes or so and then serve.Number of Servings: 6Recipe submitted by SparkPeople user NEILJHK.

The nutritional information for Lima Bean and Mediterranean Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 182.8

• Total Fat: 3.4 g
• Cholesterol: 0.0 mg
• Sodium: 19.1 mg
• Total Carbs: 33.2 g
• Dietary Fiber: 9.2 g
• Protein: 8.6 g

Lima Bean and Mediterranean Vegetable Soup is Spanish cuisine.

The dietary needs meet for Lima Bean and Mediterranean Vegetable Soup is Vegan