Hearty Lima Bean Soup
This colorful soup has a golden broth dotted with tender vegetables and lima beans. It makes an excellent lunch or first course.—Betty L. Korcek, Bridgman, Michigan
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Total Time
Prep: 20 min. + standing Cook: 2 hours 50 min. -
Makes
14 servings (3-1/2 quarts)
Reviews
I made this using sundried tomatos since that's all I had and it tasted incredible.
I hate when someone reviews a recipe and says "but I did this" and then goes on to change the recipe in substantial ways. I can tell this recipe as stated would be grand. I had no celery at hand but I did have jalapeno and poblano peppers which I diced and liberally added to this in place. To my taste, it did not add much heat at all but maybe gave just a slightly different hint of flavor. Very hearty and filling and not much work at all. Thumbs up!
Have made it more than once. We love it but my other half insists that I add his secret ingredient, 2 T of mustard. I see NOT difference with or without it. If I use the tomatoes, I have to cut them into very small pieces.
Just what I was looking for.
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This is a 5 star recipe. Everyone that taste this bean soup loves it. I use Italian stewed tomatoes and cook it in the crock pot on high for 7 hrs. I highly recommend this.