Luscious Lima Bean Soup

SUBMITTED BY: Ann Caterina

"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!!"

PREP TIME	25 Min
COOK TIME	2 Hrs 5 Min
READY IN	4 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 9 servings

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INGREDIENTS

1 pound dry lima beans
4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil

READ REVIEWS (10)

DIRECTIONS

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.
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.

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REVIEWS

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Reviewed on Jul. 23, 2003 by LINDA MCLEAN

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!

5 users found this review helpful

Reviewed on Mar. 19, 2003 by GORDO24

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.

3 users found this review helpful

Reviewed on Jan. 25, 2004 by Pillowtrot

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.

2 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 9

Amount Per Serving

Calories: 221

Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 45mg
Total Carbs: 37.5g
Dietary Fiber: 10.9g
Protein: 11.5g

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