Leek and Lima Bean Soup With Bacon |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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From Cooking Light. Per serving: 170 calories, 5 g fat, 8.9 g protein, 22.6 g carb, 6.1 g fiber, 10 mg cholesterol. Suggested for a casual meal with friends-this soup plus crunchy chopped salad, pumpernickel toast, and lemon sorbet with mixed berries. Ingredients:
3 slices bacon |
2 cups chopped leeks |
4 cups fresh baby lima beans |
4 cups fat-free chicken broth |
1 cup water |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/2 cup thinly sliced green onion |
1/2 cup reduced-fat sour cream |
Directions:
1. Fry the bacon in a large saucepan over med heat until crisp; remove bacon from pan, reserving 1 tablespoon of drippings in the pan.
2. Crumble bacon and set aside.
3. Add leeks to drippings in pan; stir/saute 7 minutes or until tender; stir in beans, broth, and water; bring to a boil.
4. Lower heat and simmer 10 minutes or until beans are tender.
5. Place half of the bean mixture in a blender.
6. Remove center piece of blender lid (to allow steam to escape), secure lid on blender.
7. Place a clean dishtowel over opening in blender (to prevent spills), and process until smooth.
8. Pour pureed bean mixture into a large bowl.
9. Repeat procedure with remaining bean mixture.
10. Stir in lemon juice, salt, and pepper.
11. Ladle about 1 cup of soup into individual bowls (8); top each serving with 1 tablespoon onions, 1 tablespoon sour cream, and about 1 teaspoon bacon.
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