Luscious Lima Bean Soup

48 Reviews

Prep: 25 min
Cook: 2 hr 5 min
Ready In: 4 hr 30 min

“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!!” - by Ann Caterina

Ingredients

1 pound dry lima beans
4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil

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Metric US

Original recipe yields 9 servings

Directions

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.
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.
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.

Nutrition

Amount Per Serving (9 total)

Calories
220 cal
11%

Fat
3.5 g
5%

Carbs
37.3 g
12%

Based on a 2,000 calorie diet

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Reviews (48)

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104

P.Smith

Aug. 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..." See more tomato sauce and a tbsp. of minced garlic. This soup is even better the next day. Five stars and highly recommended!"

LINDA MCLEAN

Jul. 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!..." See more"

Pillowtrot

Jan. 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 ..." See moresoup 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."

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