| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Chopped onion |
| 1 | c | Thinly sliced carrots |
| 4 | tb | Unsalted butter |
| 1 | tb | Garlic powder |
| 1 | ts | Herbal salt substitute |
| 2 | tb | Lemon juice |
| 2 | c | Diced turkey ham |
| 10 | oz | Frozen baby lima beans |
| 1 | tb | Dried marjoram |
| 1/2 | c | Chopped parsley |
| 4 | c | Water |
| Croutons (optional) |
INSTRUCTIONS
1. In a heavy stockpot over medium-high heat, saute onion and carrots in butter for 5 minutes. Add garlic powder, salt substitute, and lemon juice. Cook until onions are soft (about 5 minutes). Add turkey ham, lima beans, marjoram, parsley, and water. 2. Bring soup to a boil, then lower heat to simmer and cook for 20 minutes, covered, stirring occasionally. Serve hot, garnished with croutons (if desired). Makes 8 cups. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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