| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 6 servings |
Ingredients
- Two 14-ounce cans chicken broth
- 3 red potatoes (about 4 ounces each), peeled and diced into 3/4-inch pieces
- One 14-ounce can diced tomatoes
- One 10-ounce package frozen lima beans
- 2 tablespoons finely chopped onion
- Salt and pepper
- One 12-ounce can cream-style corn
Instructions
- In a medium saucepan, combine the broth with the potatoes, tomatoes, beans and onions, and season with salt and pepper. Bring to a boil, and then reduce the heat to medium. Cook the soup until the potatoes are tender, 20 to 25 minutes. Remove from the heat, stir in the corn and serve. Adjust seasoning as needed.
Nutrition Facts
| Calories | 170 |
| Total Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 1162 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 5 grams |
| Protein | 7 grams |
| Sugar | 6 grams |
Reviews
This is the best, and easiest to make, soup for the first cold winter day. Liike today in Florida it was really unexpectedly cold. I’ve been making this for years. True, it has a lot of starch. Adding some chopped spinach or kale is always a god variation.
So easy and delicious! Serve along side cornbread. Whoo!
Well…This recipe I heard is from the world of Neptune. Because they eat a lot of starch there apparently.
In what world is this soup healthy? It has starch, more starch, and more starch. I would gain weight if I ate this way… paleo is better for me… I maintain my weight at under 140 lbs, and I am a 58 year old, menopausal woman with low T4 from taking hormone replacement. I also walk 2 or 3 miles every day. That’s the way you do it.
I made this soup last night- it is fantastic! Thanks for the great recipe- Trisha. It’s is right up there with your squash and zucchini pie.
Omg…the best vegetable soup ever!!! I have made this 4 times already..numm numm. Thanks trisha!!!!
Watched the episode today (it’s the middle of June) and was bound and determined to make it, so I cranked up the AC and set to cooking soup.
Made a few changes after reading the reviews … sauteed in olive oil; garlic, onions, celery and carrots … used vegetable broth instead of chicken and black beans instead of lima beans and I adjusted seasonings accordingly. This soup has become an insta-fav that I’m going to make a batch and always have some in the freezer!
Loved, loved , loved this. Only change was i added vegetarian “chicken” broth to accomodate my veggie teens. This is simple yet delicious. Immediately made a second batch as first batch was gone in first night. Thanks for your fantastic family recipes.
My husband and I thought the soup was tasty and not bland at all. I did make a few changes and thought this was a good basic recipe to branch out into many different combinations. I sauted a couple cloves of garlic with the onion + a couple stalks of diced celery and 2 finely diced carrots. I think I had too much potato and would alter that in addition to dicing much smaller. Too the mixture that simmered I added 2 bay leaves and some basil and salt an pepper to taste. My husband does not like watery soups, which this isn’t but I threw in a small amount of very small shell macaroni. After eating my bowl of soup, my mind went to work with other changes, including topping with parmesan cheese, maybe throwing in diced chicken, shrimp or other meat. A good filling and satisfying and economical meal if you are trying to go meat free one of the days of the week.
This soup is delicious. Made a couple changes. Chicken stock instead of broth. 2 TSP of chicken base. Butter beans instead of Lima beans. And a little water. I will make this and keep it in the freezer. My husband is not feeling well, so it was a perfect dinner. Thanks, Trisha.