- Total Time
No need to thaw the lima beans. Once they hit the hot soup, they’ll thaw.
uncooked potato(es)½ pound(s), all-purpose variety, peeled and diced
uncooked onion(s)1 medium, chopped
fresh tomato(es)1 small, chopped
garlic clove(s)2 clove(s), medium, minced
olive oil2 tsp
uncooked zucchini1 medium
cooked lima beans10 oz, frozen
fresh spinach¼ pound(s), coarsely chopped
reduced-sodium chicken broth32 oz
- Combine the potato, onion, tomato, garlic, and oil in a large microwavable bowl. Cover with plastic wrap and vent one corner. Microwave on High until the potatoes are almost tender, about 10 minutes.
- Add the zucchini, beans, spinach, and broth to the potato mixture. Microwave, covered, on High until the vegetables are very tender, about 10 minutes longer. Yields 1 3/4 cups per serving.