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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make creamy fresh asparagus soup.
See how to make a creamy, green garlicky potato soup.
See how to make rich, creamy mushroom soup from scratch.