Squash, Corn & Lima Bean Soup Recipe

Squash, Corn & Lima Bean Soup Recipe

Prep: 10 minutes
Cook: 25 minutes
Makes: 6 servings

  • 2 tbsp. Rosemary Infused Olive Oil
  • 2 leeks (white and green parts only) chopped
  • 2 cloves of garlic, minced
  • 1 tbsp. chopped fresh thyme
  • ½ tsp. each salt & pepper
  • 3 cups vegetable broth
  • 2 cups peeled and cubed butternut squash
  • 1 cup frozen lima beans thawed
  • 1 sweet red pepper, diced
  • 1 cup cooked corn kernels

In large saucepan heat oil over medium heat; fry leeks, garlic, thyme, salt and pepper, stirring occasionally about 5 minutes or until leeks are softened.

Add broth, 3 cups of water and squash; bring to boil. Reduce heat and simmer, covered for 15 minutes or until squash is tender.

Add lima beans, red pepper and corn and simmer for a further 5 minutes.

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