Ingredients
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
Method
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.
