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Ingredients
US|METRIC
9 SERVINGS
- 1 onion (large, chopped)
- 1 leek (white and green parts, chopped)
- 3 stalks celery (chopped)
- 3 large carrots (cut on an angle into rounds)
- 1 bay leaf
- 6 cloves garlic (chopped)
- 2 tsp. dried sage (crumbled)
- 1 1/2 tsp. dried thyme
- 8 cups vegetable broth
- 16 oz. lima beans (dried large, soaked overnight)
- 2 sweet potatoes (large, or 1 large butternut squash)
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. ground white pepper (freshly)
- 1 bunch kale (stems removed, leaves torn into bite-sized pieces)
- 1 Tbsp. balsamic vinegar (or more to taste)
- 1 cup fresh parsley (chopped)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat4.5 |
| % DAILY VALUE |
| Total Fat0.5g1% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium910mg38% |
| Potassium790mg23% |
| Protein7g |
| Calories from Fat4.5 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A340% |
| Vitamin C130% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Ethan G. 3 years ago
Pretty disappointing. Beans didn't cook all the way, and by the time the cooking time was up much of the liquid had evaporated. The sweet potato base adds a decent texture, but I'd say this is far too thick to really be considered a soup.