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. Slideshow:  Affordable Summer Recipes 

Summer Lima Bean & Corn Soup
Photo: © Todd Porter & Diane Cu
Total Time:
30 mins


  • 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


  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.

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