Recipe by Fran Willis
"This is a great soup that just gets better overnight, and is a family favorite. Cook time can be shortened by using a pressure cooker to cook the beans. Canned beans just do not give the best flavor, so I would not recommend them. Each person adds the amount of sour cream to their bowl that suits their own taste. It is wonderful served with a crusty bread."
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dried baby lima beans
4 1/2 cups
salt and pepper to taste
1 (15 ounce) can
whole kernel corn
1 (14.5 ounce) can
peeled and diced tomatoes
potatoes, peeled and cubed
1 (16 ounce) container
Was good. Added chicken broth instead of water and used 2 cans of corn and 3 cans of tomatos instead of 1
I tried this soup as suggested. I would change the water to an equal amount of chicken broth instead if I ever make it again. It needs lots of salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Vegetable Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 312
** Calories from Fat: 92
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