Moroccan Lima Bean Soup
Recipe: #20352
July 26, 2015
Categories: Beans, Jewish, Moroccan, Gluten-Free, High Fiber Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, White Beans, more
"Levanacooks says that this will not work in crock pot"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (719.7 g)
- Calories 93.6
- Total Fat - 1.2 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 635.2 mg
- Total Carbohydrate - 19.7 g
- Dietary Fiber - 6.2 g
- Sugars - 9.4 g
- Protein - 4.1 g
- Calcium - 103.7 mg
- Iron - 2.6 mg
- Vitamin C - 33.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a wide heavy pot.
Step 2
In a food processor, coarsely grind the onions, celery and garlic. Add to the pot and sauté until translucent.
Step 3
Add the water, beans, tomatoes,carrots, paprika, cayenne and salt, and bring to a boil. Reduce to medium low and cook covered for about 2 hours or until the beans are very soft and start breaking up and dispersing in the liquid.
Step 4
Stir in the lemon zest, parsley, cilantro and cumin, and cook another few minutes.
Step 5
Adjust the texture and seasonings.
Tips
No special items needed.
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