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tomato-lima soup, crockpot recipe

(1 rating)
Recipe by
Penny Batt
Ventura, CA

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 rating)
prep time 15 Min

Ingredients For tomato-lima soup, crockpot recipe

  • 1 1/2 c
    dried lima beans
  • or 1 qt canned or cooked dried lima beans
  • 1 lg
    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
    tabasco sauce (hot sauce)
  • salt & pepper to taste
  • optional, fresh parsley or cilantro, chopped, for topping

How To Make tomato-lima soup, crockpot recipe

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

Categories & Tags for Tomato-Lima Soup, crockpot recipe: