Lima Bean Soup

3
(2) 2 Reviews
Prep Time
10
min.
Total Time
1
hr.
15
min.
Servings

8 servings, 1 cup soup and 5 crackers each

Fragrant with onion, garlic and fresh cilantro, our Lima Bean Soup is so tasty that even people who claim not to like lima beans like it!

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What You Need

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Make It

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  • Heat dressing in large saucepan on medium heat. Add tomatoes, onions and garlic; cook 4 min. Stir in beans and cilantro; cook 1 min.
  • Add water; bring to boil. Cover. Cook on low heat 1 hour or until beans are tender.
  • Serve with crackers.

Special Extra

Serve topped with chopped fresh or dried oregano leaves.

Special Extra

Top each serving with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream.

Servings

  • 8 servings, 1 cup soup and 5 crackers each

Healthy Living

  • Good source of fiber
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 3 Starch
  • 1 Vegetable
  • 1 Fat

Nutrition Bonus

The lima beans in this flavorful soup provide an excellent source of fiber and a good source of iron.

Nutritional Information

Serving Size 8 servings, 1 cup soup and 5 crackers each
AMOUNT PER SERVING
Calories 320
% Daily Value
Total fat 7g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 450mg
Carbohydrate 52g
Dietary fiber 12g
Sugars 11g
Protein 14g
   
Vitamin A 10 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 30 %DV

* 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.

Ratings & Reviews

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  • kwbaginski |

    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.

  • lorijo1960 |

    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! :)

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