Tomato-Lima Soup, crockpot recipe

Tomato-lima Soup, Crockpot Recipe

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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.

★★★★★ 1 vote
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

How to Make Tomato-Lima Soup, crockpot recipe


  • 1For 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.
  • 2Saute onions in butter - real dairy butter - butter makes all the difference to this soup!
  • 3Add sauteed onions and all that butter, tomatoes, broth, beans and seasonings to the crockpot.
  • 4Cook on High for about 4 hours or on Low about 8 hours, it should be bubbling away.
  • 5You may blend half the soup in a blender or with an immersion blender. (I don't.)
  • 6Adjust 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.
  • 7Garnish with parsley or cilantro, or not. Enjoy!

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About Tomato-Lima Soup, crockpot recipe

Course/Dish: Bean Soups