Total Time
35mins
Prep 10 mins
Cook 25 mins

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.

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.

Reviews

(2)
Most Helpful

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.

Jenny Sanders November 02, 2003

Wonderful recipe. So simple. I used regular kidney beans (couldn't find white), some unknown
beans from the garden I will call lima beans and a can of black beans. Delicious. Thanks.

candymom September 14, 2011

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