Ingredients: 1/2 dry uncooked baby lima beans (or substitute on can white beans like Navy beans, rinsed and drained) 2 TBS olive oil 1/2 onion, diced 1 stalk celery, diced 1 carrot, diced 1 medium zucchini, sliced 1 small potato, peeled and diced 3 cups water 1/2 tsp Italian seasoning salt and pepper to tasteInstructions: - Soak and cooked the beans per package directions. Set aside.
- In a large pot, heat the olive oil and sauté the onion, celery, carrot for a few minutes until soft. Add the zucchini and potato, and continue to stir fry a few minutes. Add the water, add seasonings.
- Simmer covered until potato and carrots are tender, about 16-20 minutes. Add the cooked beans. Puree with a hand mixer, or put the soup in a blender in small batches to make it smooth and wonderful.
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