Recipe 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!!"
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dry lima beans
leek, bulb only, chopped
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
good but I had to cook it almost 2 more hours than it said to get the beans soft enough.
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!
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.
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, 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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Luscious Lima Bean Soup
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 220
** Calories from Fat: 31
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