Loaded Veggie Soup really does have it all! Hearty beans, tender sweet cabbage, fluffy potatoes, vibrant tomatoes; each one makes a tasty appearance in each spoonful and contributes to an overwhelmingly delicious flavor. The broth is freshly made and savory, the corn is summery and sweet, and each serving is tangy and creamy. Let Loaded Veggie Soup provide some nourishing comfort to you, in a way that only vegetarian cooking can create!
Ingredients
- 1 pound dried baby lima beans
- 4 1/2 cups water
- salt, to taste
- pepper, to taste
- 1 (15-ounce) can whole kernel corn
- 1 (14.5-ounce) can peeled and diced tomatoes
- 8 large potatoes, peeled and cubed
- 3 cups cabbage, shredded
- 1 (16-ounce) container sour cream
- parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –Wash and pick through the lima beans for any bad ones.
Step 2 –Place the beans and the water in a large pot.
Step 3 –Season the beans with the salt and the pepper.
Step 4 –Bring the beans to a boil on the stovetop.
Step 5 –Reduce the heat and simmer, covered, until the beans are just tender, about 1 hour 20 minutes-2 hours.
Step 6 –Stir in the corn including the liquid in the can, the tomatoes and their juices, the potatoes, and the cabbage.
Step 7 –Simmer until the potatoes are tender, about 20 minutes.
Step 8 –Pour the soup into individual serving bowls.
Step 9 –Evenly divide the sour cream between the bowls and stir to combine.
Step 10 –Garnish with the parsley and serve.
