Lima Bean Soup

1. 1

   Heat oil in large saucepan over medium heat.

2. 2

   Add onion and cook until onion is translucent, stirring occasionally.

3. 3

   Add tomatoes with their liquid, pinto beans, lima beans, brown sugar, salt and water.

4. 4

   Bring to a boil.

5. 5

   Reduce heat to low; cover and simmer 15 minutes or until lima beans are tender, stirring occasionally.

6. 6

   Stir in white kidney beans, heat through.

7. 7

   To serve, ladle soup into warm serving bowl; sprinkle with 1 to 2 ounces shredded Cheddar cheese if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.