Reviewed: May 2, 2012

Don't skip this soup! It's a creamy, rich-tasting, healthy soup that is outstanding in colder months. Very hearty, and really lovely looking too with the white 'cream-like' base, a bits of carrots and celery for texture & color. My husband loves this soup and even lima bean haters ask for seconds. I use "Better than Boullion" Vegetable broth base instead of cubes.

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Reviewer:

shwermert

Reviewed: Feb. 16, 2012

Really yummy. I cooked the lima beans with 3 cloves of garlic. Didn't have leek or shallot, used 2 small onions, celery, 3 carrots and 1 parsnip saute'd with about 1/2 lb of smoked turkey sausage. Used vegetable flavor Better than Bouillon Brand for the broth. Sooooo good! Green salad and bread and that's dinner.

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Reviewer:

Bracha

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Hillsboro, Oregon, USA

Reviewed: Feb. 8, 2012

This is wonderful soup!! I followed it closely, but had to substitute onion for leeks and shallots. I added bacon sliced into one inch pieces and a bay leaf. The soup is delicious, the lima beans are silky and light. (Nothing like the dry pasty limas I've eaten before. ) All in all a definite crowd pleaser! This will definitely be a new family favorite!

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Reviewer:

lilbituvhvn

Reviewed: Feb. 4, 2012

I wouldn't call this quick, but it is pretty easy and very satisfying - especially on a cold day. We loved it. I used 4 cups of veggie stock and 1 bouillon cube to cut back on sodium, but then had to add a dash of salt. I also added a bay leaf, a pinch of thyme and a large dash of white pepper. We will make this again and again. Though we are vegetarian I could tell this soup would be off the charts if a ham bone was added to it.

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Reviewer:

HeatherLilly

Home Town: Amissville, Virginia, USA

Reviewed: Jan. 19, 2012

Wonderful recipe, have made it for several friends and everyone loves it!! A 14oz. can of diced tomatoes is a wonderful addition, but just as good without it too!!

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Reviewer:

maryg

Reviewed: Jan. 6, 2012

I found this recipe decent enough. I used 3 carrots, 1 large, 2 small, because I didn't have enough and a quarter of a small white onion instead of the shallots and leek. I don't know if it's because I didn't use enough vegetables, but the soup was a little salty. This is a great base recipe but I definitely plan on adding a can of tomatoes next time and maybe some parley to liven it up.

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Reviewer:

Angie

Reviewed: Dec. 19, 2011

Great stick to your ribs taste but timing off. Used the one hr soak method and ended up adding more water after 1.5 hrs as it was not done. Had to serve it the next day as I ended up cooking several hours. Next time I will cook in the crock pot. WONDERFUL taste though. Used an onion vs leeks and added some bacon. Wondered if the salt from the bacon may have increased the cook time.

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Reviewer:

k8ty

Reviewed: Nov. 1, 2011

since hubby has recently been laid off I'm looking for cheap nutritious meals. Loved this! Only thing I did differently was use 4 cups of veg broth/4 cups of water instead of the bouillon. That said, at the end I decided to add a generous sprinkling of black pepper, Thyme and a light-handed sprinkle of salt. I'll see how it tastes for my lunch tomorrow.

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Reviewer:

Linda P..

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Home Town: Lawrenceville, Georgia, USA

Reviewed: Oct. 18, 2011

Followed the suggestions... added a couple dashes of thyme, crushed bay leaves, onion powder, fresh and powdered garlic, and some fresh button mushrooms! Used water instead of veggie broth, and just added a little bit of salt. Threw it all in a crock pot for 12 hours on low. Delicious!!! Would definitely make again!

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Reviewer:

hb_reviews

Reviewed: Oct. 9, 2011

This is fall weather comfort food! This is a mellow, yet, flavorable dinner dish. A very easy meal to make: just put the bean in a pot to soak overnight or early in the morning, then put the soup together and just let the soup simmer until the beans are soft. I did add a ham hock since I had it on hand.

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