Summer Lima Bean & Corn Soup

Loaded with fresh seasonal vegetables, this great lima bean soup with fresh corn highlights the colors and flavor of summer.

  • Total Time:
  • Servings: 4

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  • One 16-ounce package lima beans, thawed
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion, minced
  • 1 medium carrot, minced
  • 2 cloves garlic, minced
  • 5 cups vegetable stock
  • 2 ears fresh corn, shucked
  • 1 teaspoon salt, or more to taste

How to make this recipe

  1. Heat large pot on medium heat. Add oil, onions and carrot. Cook for about 4 minutes or until carrots begin to soften. Add garlic and cook till soft, then add vegetable stock, lima beans, and corn.

  2. Bring soup to a gentle boil, then reduce heat to low and simmer for about 20 minutes or until vegetables are tender. Add salt to taste. Serve warm.

Contributed By Photo © Todd Porter & Diane Cu Published June 2014

471334 recipes/summer-lima-bean-corn-soup 2014-02-24T01:33:53+00:00 Todd Porter and Diane Cu summer|american|soups-and-stews|4|basic-easy|fast|gluten-free|healthy|make-ahead|vegetarian|web-exclusive|weeknight-dinner|lunch june-2014 recipes,summer-lima-bean-corn-soup 471334

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