Ingredients30 m servings 358 cals
- Place the potatoes into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain, leaving one inch of liquid in with the potatoes. Place over low heat, and add the onion. Simmer until onion is soft. Stir in the cream of celery soup, ham and butter beans. Season with cumin and coriander. Simmer for 5 or 10 minutes, until heated through.
Per Serving: 358 calories; 9 g fat; 54.5 g carbohydrates; 15.7 g protein; 24 mg cholesterol; 1345 mg sodium. Full nutrition
ReviewsRead all reviews 5
Has good flavor and it is very hearty. I added a 1/4 tsp of white pepper due to personal preference.
This soup was delicious! I couldn't bring myself to use canned lima beans, though. I began cooking my frozen baby limas in water seasoned with Better than Bouillon and after about 7 minutes add...
It was nice and easy to make. I added chicken broth to thin it out some.