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!
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.
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!
WOW! Never thought I would love lima bean soup. I had some dry lima beans in the pantry and was looking for some way to utilize these. I followed the recipe except added a bay leaf, a dash of thyme and a bit more salt. Would definitely make this again. Healthy, cheap and nutritious.
Great Recipe!!!! I added more leek and shallot for a little more flavor. 1st time I made it I over sauted the vegetables 2nd time I sauted leek & shallots threw in Limas and at the last minute threw in vegies. This allowed the Limas and the vegies to finish up better at the end.
Wow! So inexpensive to make and so very tasty. I followed the recipe as written except for using onion instead of leeks and shallots, boxed chicken stock instead of the cubes, and I added two carrots. I served cornbread with it. Even my picky six year old finished his bowl of soup. I will definitely make this one again and again. Thank you for contributing this recipe!
Wow what a delicious soup and turned out just like the picture. The soup was creamy and tasty the Lima beans soft like butter. I had never made Lima soup before and so glad and a favorite. Of course my husband loved it too. My favorite was always Pea soup but I think I've been converted. The Lima beans are so light and velvety and the carrots add a touch of sweetness. I cooked with ham hocks so extra delicious and never forget the Bay leaves but next time I think I'll try the veggie only way. I made a mistake and pureed it a little too much big mistake since those Lima beans are the stars of the show. Thanks for a great recipe.
Excellent! I used chicken broth instead of veggie and added a couple of smoked pork neckbones.
I had a bag of dried limas just laying around for months. This soup seemed so simple, that I knew it would be good. I didn't have any leeks or shallots, so I used a red onion instead. I added a bay leaf and garlic, too. I soaked the beans overnight, then threw everything together in the slow cooker on high for 5 hours. When it was done, I wilted about 4 cups of fresh spinach into it. So easy and yummy! It made about 10 servings of about 1 1/4 cups each.
good but I had to cook it almost 2 more hours than it said to get the beans soft enough.
