Lima Bean Tomato Soup

Submitted by Dancer

• Ready In: 35mins
• Ingredients: 10
• Serves: 4-6

ingredients

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

directions

1. In a stock pot heat first 4 ingredients for 5 minutes.
2. Add the tomatoes, stock and beans.
3. Bring to a boil.
4. Cover and reduce heat to medium-low for 10 minutes.
5. Add the parsley and salt.
6. Spinkle grated cheese on top.

Reviews

[Shellbelle]

I really like lima beans and this is a great and different way to prepare them. This is a really good soup. I left out the onion, red pepper flakes, and parmesan cheese. Thanks for the new recipe!

 

[CranberrySparkle]

This is a delicious and easy soup. I followed the instructions exactly except I added some corn because I did not have enough lima beans. Very tasty by itself and it went very well with whole wheat toast.

 

[Dizzyfreedom]

Delicious!!! We used 1 cup of raw lima beans that we soaked over night. We don't use stocks because we try to reduce the sodium factor...so I added 6 cups of water and simmered for 3 hours. I also had a little left over cabbage so I chopped it up an dropped it in during the last hour. Yummy! Next time I may add barley for more fiber...

 

[nkatjones]

I really like this soup. I varied the recipe a bit by omitting the red pepper flakes. I then brought the rest of the ingredients, except half of the beans, to a boil for 15 minutes. I pureed this mixture in a blender and then returned it to the pot and added the other half of the beans for another 15 to 20 minutes. I like the creamier base.