====== Creamy Lima Bean Soup with Pasta ======

  *4 tsp. olive oil
  *2 cup onions chopped (2 medium)
  *2 cup carrots chopped (4 medium)
  *6 garlic cloves, minced
  *4 cup water
  *6 thyme sprigs
  *8 cup vegetable broth - 64 oz.
  *2 - 16oz package frozen baby lima beans
  *1/2 cup fresh basil chopped
  *2 Tbsp. lemon juice
  *1.5 tsp. lemon pepper
  *2 cup uncooked orecchiette pasta (any small pasta)
  *1 cup bottled roasted red peppers chopped ( 1 TJ 12 oz. bottle)
  *Salt and pepper to taste (optional)
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   - Heat olive oil in 8qut. stock pot.  Saute onion, carrot, garlic 5 min.
   - Add water, thyme, broth, lima beans and bring to boil.  Cover and simmer 15 min.
   - Stir in basil, lemon juice, and lemon pepper. Place 6 cups of soup in blender and process until smooth.  Return pureed mixture to pot and bring to boil.
   - Add pasta and cook 15 min or until pasta is tender.
   - Stir in the bell peppers, remove & discard thyme sprigs.  Salt and pepper to taste.

Optional: Soak red peppers in dill pickle juice prior to use.

Large batch: 1 1/2 times recipe, cook in 12qut stock pot, Serves: 14


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  Serves: 10
  Nutritional: 316 cal., 4 grams fat (1 gram sat), 58 grams carbohydrate, 14 rams protein, 420 mg sodium, 76 mg calcium, 4 gram fiber
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{{tag>food vegetarian soup}}