Tomato-lima Soup, Crockpot Recipe

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Tomato-Lima Soup, crockpot recipe

Penny Batt


This soup is very simple to make and is quite yummy, I don't remember where I got it from though. It can also be made much more quickly on the stovetop.

pinch tips: How to Clean Pots and Pans



15 Min


1 1/2 c
dried lima beans
or 1 qt canned or cooked dried lima beans
1 large
onion, coursely chopped
1/4 c
butter - real butter
1 1/2 - 2 lb
tomatoes, chopped
(or 28 oz canned tomatoes)
1 qt
broth or stock, chicken or vegetable
1 Tbsp
tamari sauce (soy sauce, braggs liquid aminos...)
several dash(es)
tabasco sauce (hot sauce)
salt & pepper to taste
optional, fresh parsley or cilantro, chopped, for topping

Directions Step-By-Step

For dried beans, sort and rinse then soak overnight in 6 cups water (I bring them to a boil and simmer 2-3 minutes before leaving to soak). In the morning, drain and rinse, add 6 cups water. Simmer on stove 1-2 hours until tender - OR - cook on high in crockpot 2-4 hours until tender (I bring them to a boil on the stove first, they cook much quicker). Drain. Your lima beans are now ready to go in a recipe or into the fridge for later use.
Saute onions in butter - real dairy butter - butter makes all the difference to this soup!
Add sauteed onions and all that butter, tomatoes, broth, beans and seasonings to the crockpot.
Cook on High for about 4 hours or on Low about 8 hours, it should be bubbling away.
You may blend half the soup in a blender or with an immersion blender. (I don't.)
Adjust the seasoning - add another tsp tamari sauce and dash of tabasco, or lots of tabasco, maybe a bit more salt & pepper. You can even add a little more butter.

You can keep it on low or warm once it is done.
Garnish with parsley or cilantro, or not. Enjoy!

About this Recipe

Course/Dish: Bean Soups