Yield: 1

Ingredients

1 pk frozen lima beans
1 cn tomatoes
1 turkey bacon; optional
1 fresh corn
1 salt and pepper
1 tb sugar; to 2t

DUMPLINGS

1 bisquick" baking mix
1 skim milk

Instructions

You cook a large package of frozen lima beans in water, adding a
large can of tomatoes (I like the diced ones). The traditional
recipe calls for adding a couple slices of bacon for the smoked
flavor, but you could use turkey bacon just as well, as the bacon is
discarded before serving, and turkey bacon could supply the smoky
flavor just as well as regular. The soup doesn't need to cook any
longer than it takes to cook the lima beans, and toward the end you
add some cut corn--corn freshly cut off the cob is best, but frozen
is okay too. This soup is seasoned with salt and pepper and a
tablespoon or two of sugar. My family is from the Eastern Shore of
Maryland (the peninsula on the other side of the Chesapeake Bay),
and they like to use sugar to season many of their vegetables. It
doesn't take much to give it the required sweetness. Anyway, season
to taste as you like. (A variation that I like involves cooking
"dumplings" in the soup. These are made by mixing Bisquick (low-fat
would work fine) with a little (skim) milk to make a dough. Then
you pinch off marble-sized pieces of the dough into the boiling
soup, and cook until the dumplings are done, just a few minutes. I
really love the soup with the dumplings.)

Per serving: 291 Calories (kcal); 1g Total Fat; (3% calories from fat); 13g
Protein; 59g Carbohydrate; 0mg Cholesterol; 96mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0
Fat; 1 Other Carbohydrates