Lima Bean Tomato Soup Recipes

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TOMATO-BASIL LIMA BEANS

Provided by Food Network Kitchen

Categories     side-dish

Time 22m

Number Of Ingredients 0



Tomato-Basil Lima Beans image

Steps:

  • Toast 3 sliced garlic cloves and a pinch of red pepper flakes in a large skillet with olive oil. Add salt, then stir in a 10-ounce box of thawed frozen lima beans; cook about 7 minutes. Remove from the heat; add halved cherry tomatoes, sliced basil and a splash of white wine vinegar. Drizzle with olive oil and top with shaved parmesan cheese.
  • Photograph By Antonis Achilleos

TOMATO LIMA BEAN SOUP

Add some garlic toast and you have a quick, lushious, hearty full meal. A wonderful "comfort" food soup by Canadian living mag.

Provided by Derf2440

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



Tomato Lima Bean Soup image

Steps:

  • In a large saucepan, heat oil over medium heat; cook onion, garlic and hot pepper flakes until softened, 5 minutes.
  • Add tomatoes, stock and lima beans; bring to boil.
  • Cover and reduce heat to medium low; simmer for 10 minutes.
  • Add parsley and salt.
  • Serve sprinkled with cheese.

Nutrition Facts : Calories 219.3, Fat 5.7, SaturatedFat 1.5, Cholesterol 5.5, Sodium 300.2, Carbohydrate 33.5, Fiber 9.6, Sugar 8, Protein 10.9

1 tablespoon extra virgin olive oil
1 onion, finely chopped
4 cloves garlic, smashed
1/4 teaspoon hot pepper flakes
1 (28 ounce) can diced tomatoes
3 1/2 cups vegetable stock
1 lb frozen lima beans
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 cup grated romano cheese or 1/4 cup parmesan cheese

LIMA BEAN TOMATO SOUP

Make and share this Lima Bean Tomato Soup recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10



Lima Bean Tomato Soup image

Steps:

  • In a stock pot heat first 4 ingredients for 5 minutes.
  • Add the tomatoes, stock and beans.
  • Bring to a boil.
  • Cover and reduce heat to medium-low for 10 minutes.
  • Add the parsley and salt.
  • Spinkle grated cheese on top.

1 tablespoon olive oil
1 onion, finely chopped
4 cloves garlic, minced
1/4 teaspoon hot pepper flakes
1 (28 ounce) can diced tomatoes
4 cups vegetable stock
1 lb frozen lima beans
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 cup grated romano cheese or 1/4 cup parmesan cheese

TOMATO-CABBAGE SOUP WITH LIMA BEANS

Make and share this Tomato-Cabbage Soup with Lima Beans recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9



Tomato-Cabbage Soup with Lima Beans image

Steps:

  • In a large Dutch oven, heat the oil over medium heat.
  • Add in the cabbage and onion; cook, stirring frequently, for 10 minutes or until golden.
  • Add in the tomatoes, broth, cumin, and allspice; stir to combine.
  • Bring mixture to a boil; lower heat and simmer for 30 minutes.
  • Add in the lima beans and simmer for 20 minutes or until tender.
  • Add salt and pepper to taste.
  • Serve hot.

2 tablespoons olive oil
3 cups shredded green cabbage
1 onion, thinly sliced
1 (28 ounce) can crushed tomatoes or 1 (28 ounce) can tomato puree
6 cups vegetable broth
1 teaspoon ground cumin
1/8 teaspoon ground allspice
1 cup lima beans, fresh or frozen
salt and pepper

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