Leek and Lima Bean Soup with Bacon
Leek and Lima Bean Soup with Bacon is a gluten free soup. This recipe makes 8 servings with 187 calories, 9g of protein, and 5g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of baby lima beans, green onions, salt, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
Cook bacon in a large saucepan over medium heat until crisp.
Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.
Add leek to drippings in pan; cook 7 minutes or until tender, stirring frequently. Stir in beans, broth, and water; bring to a boil. Reduce heat, and simmer 10 minutes or until beans are tender.
Place half of the bean mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure lid on blender.
Place a clean dishtowel over opening in blender lid (to prevent spills), and process until smooth.
Pour pureed bean mixture into a large bowl. Repeat procedure with remaining bean mixture. Stir in lemon juice, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with 1 tablespoon onions, 1 tablespoon sour cream, and about 1 teaspoon bacon.