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8 servings, 1 cup soup and 5 crackers each
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Serve topped with chopped fresh or dried oregano leaves.
Top each serving with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream.
The lima beans in this flavorful soup provide an excellent source of fiber and a good source of iron.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This recipe is dreadful for everyone except those with a real love of Lima beans. It’s impossible for me to believe that someone has rated this recipe with 5 stars. The finished dish, if the recipe is followed to a tee, results in a pot full of Lima beans in a thin, watery, tasteless tomato broth. The only way it's eatable at all is when served with a healthy dollop of soup cream.
With my leftovers (there are plenty because no one would eat it) I’m going to try to salvage the dish by removing the beans and replacing them with cooked pasta; adding some cooked ham and a cup or two of chicken stock to add some flavor.
Delicious and so healthy! I substituted 4 cans of butter beans (undrained) instead of the dried beans (no extra water was used) and also used Rotel diced tomatoes for more spice; brought to a boil and mashed the beans slightly for thickness - love it! :)