Succotash Soup

By dashy_65

Ingredients

• 1 1/2 cup dried baby lima beans
• 1 cup water
• 2 cans (13 3/4-ounce size) no-salt-added chicken broth
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 3/4 cup chopped red bell pepper
• 1/2 cup chopped celery
• 3/4 cup chopped green onions
• 2 1/2 teaspoons dried whole thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 dash ground red pepper
• 1 can (14 1/2-ounce size) no-salt-added whole tomatoes -- drained, and chopped
• 1 can (11-ounce size) vacuum-packed whole kernel corn

Preparation

Step 1

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour.

Drain beans; add 1 cup water and broth. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until beans are tender.

Heat vegetable oil in a large skillet over medium-high heat. Add onion; sauté 2 minutes. Add bell pepper and celery; sauté 2 minutes. Add green onions; sauté 1 minute. Add onion mixture, thyme, and remaining ingredients to bean mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

91 cal, 3.4g fat, 2.2g fiber, 16.1g carb, 217mg sodium