Low-calorie • gluten-free

Active 35 min

Total 50 min

Spring Lima Bean Soup with Crispy Bacon

Not a lima bean lover? This soup could flip you. The limas get some support from baby peas and a decent amount of tarragon to deliver a definitive taste of spring.

• 4 strips bacon, chopped
• 1 tablespoon extra-virgin olive oil, plus more for serving
• 1½ cups diced onions
• 1 cup thinly sliced celery
• 2 cloves garlic, minced
• 6½ cups water
• 1 pound Yukon Gold potatoes, diced
• 1 teaspoon salt
• ½ teaspoon ground pepper
• 2 16-ounce bags frozen baby lima beans
• 1 cup frozen peas
• ¼ cup chopped fresh tarragon
• 2 tablespoons chopped fresh parsley
• 2 teaspoons white-wine vinegar

1. Cook bacon in a large pot over medium heat until browned and crisp, about 5 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate.

2. Drain off all but 1 tablespoon bacon fat. Add oil, onions and celery and cook over medium heat, stirring occasionally, until soft, about 5 minutes. Add garlic and cook, stirring frequently, for 30 seconds. Add water, potatoes, salt and pepper. Bring to a boil. Reduce heat to a simmer, cover and cook until the potatoes are tender, 8 to 10 minutes.

3. Add lima beans and peas. Return to a boil over high heat and cook, uncovered, for 3 minutes. Remove from heat. Stir in tarragon, parsley and vinegar. Serve topped with bacon and a drizzle of oil, if desired.

Serves 8: 1½ cups each

Calories 270 | Fat 5g (sat 1g) | Cholesterol 5mg | Carbs 45g | Total sugars 3g  (added 0g) | Protein 12g | Fiber 9g | Sodium 460mg | Potassium 672mg.

Nutrition bonus: Vitamin A (31% daily value) | Iron (20% dv).