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Chilean Lima Soup
Author:
All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
2
medium
yellow onions
3
tablespoons
olive oil
2
cups
peeled and cubed butternut squash
2
cloves
garlic, minced
3
cups
water
or
vegetable broth
1 1/2
cups
canned crushed tomatoes
1 1/2
cups
canned diced tomatoes
1
16-ounce package
frozen green baby lima beans
2
tablespoons
granulated onion
2
tablespoons
dried parsley
1
teaspoon (packed)
minced fresh basil
1/2
teaspoon
dried basil
1/4
teaspoon
dried rubbed sage
1/4
teaspoon
granulated garlic
1/8
teaspoon
dried ground rosemary
1 1/2
teaspoons
salt
or to taste
1
cup
organic corn kernels
Instructions
In a large soup pot, sauté onion in oil over medium (not high) heat until onions begin to turn translucent.
Add squash and garlic and sauté for two more minutes or until garlic softens. (Don’t allow garlic to brown.)
Add water, tomatoes, lima beans, and seasonings (except salt). Cover and bring to boil. Reduce heat and simmer for 40 minutes.
Stir corn and add salt to taste. Cook until heated through.
Serve hot.