Reviewed: Sep. 29, 2009

My family really enjoyed this recipe. I made a few changes I added one can of tomato soup and used boxed chicken broth instead of vegetable broth. Ymmm

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Jeanne R.

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Reviewed: Mar. 17, 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.

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rccourtney

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

Made this on a 17 degree winter day and boy did it hit the spot! I did however add cut up ham steak and LOOK OUT

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David Musgrove

Cooking Level: Expert

Home Town: Silver Spring, Maryland, USA

Living In: Milford, Delaware, USA

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Reviewed: Dec. 12, 2008

This was good, but next time, I will cut back on the carrots as 5 were way too many for our liking. Also, used chicken broth instead of the water and bouillion and added crumbled and browned sweet sausage. Nice winter soup. Thanks.

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JAMVS

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 9, 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!

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Sally H.

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Reviewed: Nov. 4, 2008

I added a can of crushed tomatoes, but other than that, it was perfect! I don't know why, but to me it smelled really funny when it was cooking. I refused to eat it until my fiance said it was AMAZING and I gave in. This one's a keeper

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Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Jul. 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.

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happywifey

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Reviewed: Jul. 15, 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!

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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 14, 2008

Excellent! I used chicken broth instead of veggie and added a couple of smoked pork neckbones.

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MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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Reviewed: Nov. 6, 2006

This is pretty good. The changes I made....I didn't use Leek, couldn't find it at the supermarket. Used chicken boullion, since it was what I had on hand. Also, thru in salt pork. Next time, will try with ham. I cooked for nearly 2 hours and served with cornbread. Hubby loved it.

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Mindy Fulton

Cooking Level: Intermediate

Home Town: Lake Butler, Florida, USA

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Reviewed: Oct. 14, 2006

Soup was ver good I made some small changes.. I added a bay leaf and some Boyds all in one seasoning about 1/2 a teaspoon... I used an onion because that is what I had, and some chopped celery... It did have to cook about two hours longer than recomended...I thought it was very good. My house mate didn't like the texture said the flavor was ok but not the texture...

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LANIEBABE

Cooking Level: Expert

Home Town: Winnemucca, Nevada, USA

Living In: Vancouver, Washington, USA

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Reviewed: Dec. 5, 2005

good but I had to cook it almost 2 more hours than it said to get the beans soft enough.

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MOMMYOFPEPPER

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Reviewed: Mar. 23, 2005

This recipe is absolutely fabulous. I held off on the carrots. Then stuck the immersion blender in the soup to cream it up then added the carrots till tender.YUMMY!

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MRSMF

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Reviewed: Apr. 28, 2004

I didn't love it. It was kind of bland. I usually love earthy veggie soups, but this one was missing something.

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EATYOURVEGETABLES

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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Reviewed: Apr. 2, 2003

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.

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Pillowtrot

Cooking Level: Expert

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Reviewed: Feb. 10, 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.

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