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Lima Bean Soup

2 onions, chopped
6 medium red potatoes, chopped
6 cups bouillon
1 teaspoon dried thyme
pinch cayenne, to taste
4 cups frozen baby lima beans
1 cup chopped cilantro or flat parsley (save a little for ganish)
2 cups plain yogurt
Black pepper
Roasted red peppers, cut in strips (optional)
Olives (preferably Greek-style), pitted and cut in chunks (optional)

Bring the onions, potatoes, bouillon, thyme and cayenne to a boil in a large pot. Reduce the heat and simmer 20 minutes. Add the lima beans and cilantro, return to boiling, then simmer 10 minutes more or until the potatoes are very tender. Stir in the yogurt and heat through. Serve with freshly ground black pepper. Garnished with red pepper strips and/or olives if desired, and sprinkle with cilantro (or parsley).

6-8 servings

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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