Photo: Cala
Sour Cream Vegetable Soup
8 ingredients
20 min + 2 hr 20 min
10 servings
openrecipes
"This is a great soup that just gets better overnight, and is a family favorite. Cook time can be shortened by using a pressure cooker to cook the beans. Canned beans just do not give the best flavor, so I would not recommend them. Each person adds the amount of sour cream to their bowl that suits their own taste. It is wonderful served with a crusty bread."
Estimated Nutrition (whole recipe, rough)
529
Calories
36g
Protein
3g
Fat
97g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound dried baby lima beans
- 4 1/2 cups water
- salt and pepper to taste
- 1 (15 ounce) can whole kernel corn
- 1 (14.5 ounce) can peeled and diced tomatoes
- 8 large potatoes, peeled and cubed
- 3 cups shredded cabbage
- 1 (16 ounce) container sour cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes