Rating: 4.5 stars
104 Ratings
  • 5 star values: 71
  • 4 star values: 23
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0

Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!

Recipe Summary

cook:
2 hrs 5 mins
additional:
2 hrs
total:
4 hrs 30 mins
prep:
25 mins
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.

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  • In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.

  • In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

Nutrition Facts

220 calories; protein 11.4g; carbohydrates 37.3g; fat 3.5g; sodium 46.2mg. Full Nutrition
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