Rating: 4.58 stars
105 Ratings
  • 5 star values: 72
  • 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

prep:
25 mins
cook:
2 hrs 5 mins
additional:
2 hrs
total:
4 hrs 30 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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Reviews (85)

Most helpful positive review

Rating: 5 stars
08/14/2008
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! Read More
(170)

Most helpful critical review

Rating: 3 stars
12/05/2005
good but I had to cook it almost 2 more hours than it said to get the beans soft enough. Read More
(8)
105 Ratings
  • 5 star values: 72
  • 4 star values: 23
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/14/2008
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! Read More
(170)
Rating: 5 stars
01/25/2004
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. Read More
(76)
Rating: 4 stars
07/23/2003
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! Read More
(69)
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Rating: 5 stars
03/18/2009
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. Read More
(37)
Rating: 5 stars
03/19/2003
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. Read More
(24)
Rating: 5 stars
11/09/2008
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! Read More
(22)
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Rating: 5 stars
07/17/2008
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. Read More
(19)
Rating: 5 stars
07/14/2008
Excellent! I used chicken broth instead of veggie and added a couple of smoked pork neckbones. Read More
(16)
Rating: 5 stars
01/01/2013
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. Read More
(13)
Rating: 3 stars
12/05/2005
good but I had to cook it almost 2 more hours than it said to get the beans soft enough. Read More
(8)