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hi-fiber soup prep time: 7 min
cook time: 33 min

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Serves 4

12 oz. of asparagus cut into bite-sized pieces
10 oz. bag (package) of frozen lima beans
6 cups of chicken broth
1 med. fennel bulb
1 cup peeled baby carrots
1/4 tsp. of pepper
1 tsp. of crushed fennel seeds
1 cup of chopped onions

In a large pot combine chicken broth, lima beans, onions, fennel seeds, and pepper.
Simmer covered for approx. 10 mins.
Stir in carrots and simmer for 5 mins.
Meanwhile cut off leaves of fennel and keep the bulb plus reserve 1/4 cup of the fennel's leaves
Cut into thin slices starting at the base of the fennel and wash.
Fennel can now be chopped.
Stir in the chopped fennel and asparagus and cook until vegetables are tender (roughly 6-8 mins.)
Garnish with remaining fennel leaves per serving.

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