Curried Lima Soup Slow Cooker Recipe

Curried Lima Soup Slow Cooker Recipe

Ingredients

• 1½ cups (303 g) dried lima beans
• 950 ml water, divided
• 2 medium potatoes, finely chopped
• 460 g fat-free sour cream
• 2 tbsps (13 g) curry powder

Method

1. In a medium saucepan, bring dried limas to a boil in 2 cups (475 ml) water
2. Boil, uncovered, for 2 minutes
3. Cover, turn off heat, and wait 2 hours
4. Drain water
5. Place beans in slow cooker
6. Add remaining 2 cups 475 ml fresh water
7. Cover and cook 2 hours on high
8. During the last hour of cooking, add diced potatoes
9. Cook until potatoes are tender
10. Ten minutes before serving, add sour cream and curry powder
11. Yield: 6 servings
12. Per serving: 504 g water; 378 calories (24% from fat, 12% from protein, 64% from carb)

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