Luscious Lima Bean Soup

Luscious Lima Bean Soup

52 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    2 h 5 m
  • Ready In

    4 h 30 m
Ann Caterina
Recipe by  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!!”

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Ingredients

Adjust Servings

Original recipe yields 9 servings

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 (52)

Rate This Recipe
P.Smith
118

P.Smith

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
53

LINDA MCLEAN

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
46

Pillowtrot

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.

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Nutrition

Amount Per Serving (9 total)

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

Based on a 2,000 calorie diet

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Navy Bean Soup I

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