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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104 users found this review helpful

Reviewer:

P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Nov. 5, 2002

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!

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46 users found this review helpful

Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

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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37 users found this review helpful

Reviewer:

Pillowtrot

Cooking Level: Expert

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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24 users found this review helpful

Reviewer:

rccourtney

Cooking Level: Intermediate

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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19 users found this review helpful

Reviewer:

GORDO24

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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15 users found this review helpful

Reviewer:

Sally H.

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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13 users found this review helpful

Reviewer:

happywifey

Reviewed: Jul. 14, 2008

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

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12 users found this review helpful

Reviewer:

MISTICAT57

Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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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8 users found this review helpful