Tomato Lima Bean Soup

Derf's Note:

Add some garlic toast and you have a quick, lushious, hearty full meal. A wonderful "comfort" food soup by Canadian living mag.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 tablespoon extra virgin olive oil
• 1 onion , finely chopped
• 4 cloves garlic , smashed
• ¼ teaspoon hot pepper flakes
• 1 (28 ounce) can diced tomatoes
• 3 ½ cups vegetable stock
• 1 lb frozen lima beans
• 2 tablespoons chopped fresh parsley
• ¼ teaspoon salt
• ¼ cup grated romano cheese or ¼ cup parmesan cheese

Directions:

1. In a large saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, 5 minutes.
2. Add tomatoes, stock and lima beans; bring to boil.
3. Cover and reduce heat to medium low; simmer for 10 minutes.
4. Add parsley and salt.
5. Serve sprinkled with cheese.

Reviews

[yogi]

Mmmmm, mmmm! So very easy to make and so yummy! Perfect soup for this cloudy, chilly day. I cut the recipe in half easily and used canned crushed tomato instead of diced. Also added quite a bit more red pepper for a really good kick. Great recipe for anyone that likes tomato soup and it's got a little more staying power with the limas... gives you protein, fiber, and does make this soup much more hearty. Didn't even need the cheese!

[ratherbeswimmin']

Nice soup using ingredients I usually have on hand. I'd like to try this using beef broth as I tend to prefer tomatoey soups with a beefy base. But this was a nice change and uses my favorite lima beans. Filling and healthy. Thanks for sharing it.