Sour Cream Vegetable Soup

This is a great soup that just gets better overnight, and is a family favorite. Cook time can be shortened by using a pressure cooker to cook the beans. Canned beans just do not give the best flavor, so I would not recommend them. Each person adds the amount of sour cream to their bowl that suits their own taste. It is wonderful served with a crusty bread.

• Preparation Time: 20 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 20 mins
• Calories: 312 Calories

Ingredients

• 1 (16 ounce) container sour cream
• salt and pepper to taste
• 1 (15 ounce) can whole kernel corn
• 1 (14.5 ounce) can peeled and diced tomatoes
• 4 ½ cups water
• 3 cups shredded cabbage
• 1 pound dried baby lima beans
• 8 large potatoes, peeled and cubed

Recipe Instructions

Step 1

Wash and pick through beans. Place them in a large pot with the water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 1 1/2 to 2 hours, until just tender.

Step 2

Stir in undrained corn and tomatoes, potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes. At the table, stir sour cream to taste into individual servings.