1/2 cup cooked fresh lima beans (with liquid)
2 cups chicken bouillon
2 ounces finely chopped carrots
1/4 cup celery, chopped
1 ounce chopped onion
Dash basil
Dash thyme
1/4 cup evaporated skimmed milk
Salt and pepper


Place beans (with liquid) and bouillon in a blender, blend until smooth.  Pour into a saucepan, add carrots, celery, pepper, onion, and herbs.  Simmer twenty minutes or until vegetables are tender.  Add milk, reheat (do not boil).  Season to taste and serve. 

Makes one serving. 

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