• 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)

1. Heat olive oil in 8qut. stock pot. Saute onion, carrot, garlic 5 min.
2. Add water, thyme, broth, lima beans and bring to boil. Cover and simmer 15 min.
3. 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.
4. Add pasta and cook 15 min or until pasta is tender.
5. 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

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