Tomato Lima Bean Soup
Warm, hearty, and packed with wholesome flavors, this Tomato Lima Bean Soup is the ultimate comfort food for any season! Combining tender lima beans, vibrant diced tomatoes, and a medley of aromatic vegetables like onion, carrot, and celery, this soup delivers a perfect balance of richness and freshness. Infused with fragrant thyme, oregano, and a hint of red pepper flakes for a subtle kick, each spoonful is bursting with robust flavor. A blend of smooth purée and chunky texture gives it a satisfying depth, while a garnish of fresh parsley adds a bright, herbaceous finish. Ready in under an hour and easy to prepare, this one-pot wonder is perfect for weeknight dinners or meal prep. Serve it with crusty bread or a crisp side salad for a wholesome, plant-based meal that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoon crushed red pepper flakes (optional)
- 28 ounces canned diced tomatoes, with their juices
- 4 cups vegetable broth
- 2 cups frozen lima beans
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, garlic, carrot, and celery. Sauté for about 5–7 minutes, or until the vegetables are softened.
Stir in the dried thyme, oregano, and crushed red pepper flakes (if using). Cook for 1 minute to release their aroma.
Add the canned diced tomatoes (with their juices) and vegetable broth to the pot. Stir to combine.
Stir in the lima beans and add the bay leaf. Bring the soup to a boil over high heat.
Reduce the heat to low, cover the pot, and let the soup simmer gently for 25–30 minutes. Stir occasionally.
Remove the bay leaf and season the soup with salt and black pepper. Adjust seasoning to taste.
Transfer 1–2 cups of the soup to a blender and puree until smooth. Stir the blended portion back into the soup. (Alternatively, use an immersion blender to partially blend the soup, leaving some texture.)
Serve hot, garnished with fresh parsley. Enjoy with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6148 mg | 267% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 59.0 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 5688 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
