Serves: 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
- 2 teaspoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 1 teaspoon dried rosemary, crushed
- 4 cups water
- 2 (15-ounce) cans low-sodium lima beans, rinsed and drained
- Salt and freshly ground black pepper, to taste
Directions
- In a large soup pan, heat oil over medium heat and sauté onion and carrots for about 3 minutes.
- Add rosemary and water and bring to a boil.
- Boil for about 1-2 minutes.
- Stir in beans and cook for about 10 minutes.
- Stir in salt and black pepper and remove from heat.