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