Sour Cream Vegetable Soup Recipe

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Ingredients:

Serving

1 lb dried baby lima beans
4 1/2 cups water
salt and pepper to taste
1 (15 oz) can whole kernel corn
1 (14.5 oz) can peeled and diced tomatoes
8 large potatoes, peeled and cubed
3 cups shredded cabbage
1 (16 oz) container sour cream

Directions:

Wash and pick through beans. Place them in a large pot with the water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 1 1/2 to 2 hours, until just tender.
Stir in undrained corn and tomatoes, potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes. At the table, stir sour cream to taste into individual servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	254.75 Kcal (1067 kJ)
Calories from fat	7.14 Kcal
		% Daily Value*
Total Fat	0.79g	1%
Cholesterol	0.99mg	0%
Sodium	71.28mg	3%
Potassium	1042.99mg	22%
Total Carbs	51.68g	17%
Sugars	8.59g	34%
Dietary Fiber	13.39g	54%
Protein	12.07g	24%
Vitamin C	10.3mg	17%
Vitamin A	1mg	35%
Iron	3.8mg	21%
Calcium	91.4mg	9%

Amount Per 100 g
Calories	89.23 Kcal (374 kJ)
Calories from fat	2.5 Kcal
		% Daily Value*
Total Fat	0.28g	1%
Cholesterol	0.35mg	0%
Sodium	24.97mg	3%
Potassium	365.32mg	22%
Total Carbs	18.1g	17%
Sugars	3.01g	34%
Dietary Fiber	4.69g	54%
Protein	4.23g	24%
Vitamin C	3.6mg	17%
Vitamin A	0.4mg	35%
Iron	1.3mg	21%
Calcium	32mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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