Luscious Lima Bean Soup48 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
Original recipe yields 9 servings
- 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.
Amount Per Serving (9 total)
- 220 cal
- 3.5 g
- 37.3 g
Based on a 2,000 calorie diet
Reviews (48)Rate This Recipe
"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!"
"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"
"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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