Hearty Lima Bean and Tomato Soup
Warm up with this delicious and hearty Lima Bean and Tomato Soup, perfect for any season. This nourishing dish combines tender lima beans, vibrant diced tomatoes, and aromatic herbs to create a comforting soup that is rich in flavor and nutrients. Easy to make and packed with protein, it’s a wonderful meal to share with family and friends. Serve it with crusty bread for a satisfying lunch or dinner!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
olive oil
1 tablespoon (none)
onion
1 (finely chopped)
garlic
4 cloves (minced)
hot pepper flakes
1/4 teaspoon (none)
diced tomatoes
1 (28 ounce) can (none)
vegetable stock
4 cups (none)
frozen lima beans
1 lb (none)
fresh parsley
2 tablespoons (chopped)
salt
1/4 teaspoon (none)
romano cheese or parmesan cheese
1/4 cup (grated)
Instructions
1
Heat the olive oil in a large stock pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent.
2
Stir in the minced garlic and hot pepper flakes, cooking for an additional 1-2 minutes until fragrant.
3
Add the diced tomatoes with their juice, vegetable stock, and frozen lima beans to the pot. Stir well to combine.
4
Increase the heat and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to medium-low.
5
Let the soup simmer for 10 minutes, allowing the flavors to meld and the lima beans to cook through.
6
After simmering, stir in the chopped parsley and salt, adjusting seasoning to taste.
7
Ladle the soup into bowls and sprinkle with grated cheese before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Lima Bean and Tomato Soup?
Hearty Lima Bean and Tomato Soup is a comforting, nutrient-rich dish that combines tender lima beans, vibrant diced tomatoes, and aromatic herbs in a flavorful vegetable stock.
Is this soup vegetarian?
Yes, this recipe is vegetarian as it uses vegetable stock and plant-based ingredients, topped with cheese.
How long does it take to cook this soup?
The soup takes approximately 20 to 25 minutes to prepare and cook from start to finish.
Can I make this soup vegan?
Yes, simply omit the romano or parmesan cheese or substitute it with a vegan cheese alternative.
What type of lima beans should I use?
The recipe calls for frozen lima beans, which offer a great texture and require minimal prep.
Can I use canned lima beans?
Yes, you can use canned lima beans; just be sure to drain and rinse them before adding them to the pot.
Can I use dried lima beans?
Yes, but you will need to soak and pre-cook them until tender before adding them to this soup recipe.
Is the soup spicy?
The soup has a mild heat due to the 1/4 teaspoon of hot pepper flakes, which can be adjusted to your preference.
What kind of tomatoes are best for this recipe?
A 28-ounce can of diced tomatoes is recommended for the best flavor and consistency.
Can I add meat to this soup?
Yes, cooked sausage, bacon, or shredded chicken would make great additions if you prefer a meat-based soup.
What can I substitute for vegetable stock?
You can use chicken stock or beef stock if you do not require the dish to be vegetarian.
What cheese goes well with this soup?
Grated Romano or Parmesan cheese provides a sharp, salty finish that complements the tomatoes and beans.
How should I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 5 days.
Can I freeze Hearty Lima Bean and Tomato Soup?
Yes, this soup freezes well. Store it in a freezer-safe container for up to 3 months.
Can I make this soup in a slow cooker?
Yes, combine all ingredients (except parsley and cheese) in a slow cooker and cook on low for 4-6 hours.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, but always check your vegetable stock label to be certain.
Can I add more vegetables?
Absolutely! Carrots, celery, spinach, or kale would all be excellent additions to this soup.
How can I make the soup thicker?
To thicken the soup, you can mash some of the lima beans against the side of the pot with a spoon during simmering.
Can I use dried parsley instead of fresh?
Yes, use about 2 teaspoons of dried parsley as a substitute for the 2 tablespoons of fresh parsley.
Can I use fresh tomatoes instead of canned?
Yes, use about 3 cups of chopped fresh tomatoes and add a bit of extra water or stock to compensate for the missing juice.
How many people does this recipe serve?
This recipe typically serves 4 to 6 people depending on the serving size.
Is this soup healthy?
Yes, it is high in fiber, plant-based protein, and various vitamins while being relatively low in fat.
What if I don't have olive oil?
You can use butter or any neutral cooking oil like avocado or canola oil as a substitute.
What should I serve with this soup?
It pairs perfectly with crusty Italian bread, a side salad, or a grilled cheese sandwich.
Can I use different beans?
Yes, butter beans, cannellini beans, or great northern beans are all suitable substitutes for lima beans.
How do I reheat the soup?
Reheat the soup in a pot over medium heat on the stove or in a microwave-safe bowl in the microwave.
Can I omit the onions?
Yes, though onions provide a savory base, you can omit them or use leeks or shallots instead.
Can I double the recipe?
Yes, the recipe scales up easily; just ensure you use a large enough stock pot.
How do I make the garlic flavor less intense?
Reduce the number of cloves used or sauté the garlic for a shorter time before adding the liquid.
Can I make this soup ahead of time?
Yes, the flavors often improve the next day, making it a great meal-prep option.