If you’re rushing around this week, like we are to get ready for our annual research conference, dinner may be the last thing you have time for. Fear not…we have a healthy dish you can throw together in a snap.
CAL/SERV :
298
PREP TIME :
N/A
YIELDS :
4 SERVINGS
COOK TIME:
N/A
INGREDIENTS
1 Tbsp. extra virgin olive oil
1 small chopped onion
4 cups vegetable broth or fat-free, reduced-sodium chicken broth
1/2 cup frozen baby lima beans
1 (15-oz.) can no salt added black, Great Northern, or navy beans
1 cup frozen mixed vegetables
1/2 cup frozen tri-colored bell peppers
2 tsp. dried oregano or thyme
Pinch of dried red pepper flakes
1 cup frozen broccoli florets
Salt, to taste
1/4 cup grated Parmesan cheese
INSTRUCTIONS
In large saucepan, heat oil over medium-high heat. Add onion and cook until translucent, 5 minutes, stirring occasionally. Add broth and bring liquid to boil. Add lima beans, reduce heat and simmer, covered, for 5 minutes.
Add canned beans, mixed vegetables, peppers, oregano and pepper flakes and simmer, covered, for 5 minutes. Add broccoli, cover, and cook for 5 minutes. Add salt to taste. This soup keeps, covered in refrigerator, for 3 days. Reheat in covered pot over medium heat.
To serve, divide soup among deep bowls. Top each serving with 1 tablespoon Parmesan cheese, or pass it separately at table.
Nutrition (per serving):
298 calories, 8 g total fat (2 g saturated fat), 43 g carbohydrate, 17 g protein, 13 g dietary fiber, 237 mg sodium.
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