Lima Bean Soup

READY IN: 35mins
Recipe by bsaigal

This is a quick, easy and delicious soup. I found this recipe in a magazine several years and it is a staple in our house.

Top Review by Jenny Sanders

This is beyond simple to make, and wonderfully nutritious to boot. I added a couple of stalks of chopped celery with the onion, and a cup or so of leftover mashed potato just because soup is the natural repository for leftovers. We did find it lacking in seasoning, but that was easily fixed - I added savory, pepper, paprika and basil.

Ingredients Nutrition

Directions

  1. Heat oil in large saucepan over medium heat.
  2. Add onion and cook until onion is translucent, stirring occasionally.
  3. Add tomatoes with their liquid, pinto beans, lima beans, brown sugar, salt and water.
  4. Bring to a boil.
  5. Reduce heat to low; cover and simmer 15 minutes or until lima beans are tender, stirring occasionally.
  6. Stir in white kidney beans, heat through.
  7. To serve, ladle soup into warm serving bowl; sprinkle with 1 to 2 ounces shredded Cheddar cheese if desired.

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