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Luscious Lima Bean Soup

Luscious Lima Bean Soup

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Ann Caterina

Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!

Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 46 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
  2. In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
  3. In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.
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Reviews

P.Smith
134
8/14/2008

I'm a soupaholic, and this is one of my favorites. I followed the recipe other than subbing 1 cup of chopped onion for the leek and shallots. I added a 14.5 oz. can of diced tomatoes, an 8 oz. can of tomato sauce and a tbsp. of minced garlic. This soup is even better the next day. Five stars and highly recommended!

LINDA MCLEAN
58
7/23/2003

Great comforting soup on a chilly fall evening. The only change I made was to omit the water and boullion and use chicken broth instead. Delish!

Pillowtrot
54
1/25/2004

I thought this soup was great! I didn't even saute' the vegetables -- just threw them in the crockpot after the beans had softened -- and it turned out wonderful. This is a tasty, low-calorie vegan soup that I will definitely make again. Note: I didn't have as many carrots as the recipe called for, but I did have a leftover rutabaga that I cut up and threw in. It was a terrific addition.