Pressure Cooker Beef Lima Bean and Carrot Soup with Dill

4
Medium
Soups
8 hours

Characteristics

High Fibre Without nuts

Nutritional Facts Per Serving

380
Calories
43 g
Protein
37 g
Carbs
11 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 380
  • Lipides 9 g
    • Saturated fat  3.5 g
  • Cholesterol 90 mg
  • Sodium  800 mg
  • Carbs 37 g
    • fiber  11 g
    • Sugar  5 g
  • Protein 43 g

Ingredients

  • 1 cup (250 mL) dried lima beans
  • 3 slices Sensations by Compliments Craft Beer Bacon, chopped
  • 1 lb (500 g) stewing beef, patted dry with paper towels
  • 3 small carrots, peeled and chopped (about 2 cups /500 mL)
  • 1 celery stalk, chopped
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 tsp (2 mL) dill seeds, crushed
  • 4 cups (1 L) reduced sodium beef broth
  • 1 tbsp (15 mL) finely chopped fresh dill (optional)

Method

  1. Soak lima beans for at least 8 hr. and up to 24 hr.; drain and rinse.
  2. Preheat pressure cooker or instant pot on BROWNING or SAUTE function according to manufacturer’s instructions. Add bacon and cook 3 to 5 min. until crispy and fat has rendered. Remove bacon from pressure cooker using slotted spoon. Add beef and cook in batches, 3 to 5 min., or until browned. Remove beef; wipe pot clean with paper towel. 
  3. Put beef back into pressure cooker, along with reserved bacon, beans, carrots, celery, onion, garlic and dill seeds. Stir in broth. Cover with lid and lock pressure cooker. Cook on HIGH setting 40 to 45 min. or until beef is tender. Release the pressure according to manufacturer’s instructions before removing lid. Sprinkle with fresh dill before serving, if desired.

Tip: You can substitute chicken broth for the beef broth for a lighter, less beefy version.

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