Lima Bean Soup

This vegan version of Lima Bean Soup is made with corn, squash, and lima beans. It’s simple, easy to make, very nutritious, and so delicious.

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2 medium yellow onions
2 tablespoons olive oil (Or, if you prefer to avoid oil, use this method to saute without oil.)
2 cloves garlic, minced
2 cups peeled and cubed butternut squash
3 cups water or vegetable broth
1 1/2 cups canned crushed tomatoes
1 1/2 cups canned diced tomatoes
1 16-ounce package frozen green baby lima beans
2 tablespoons granulated onion
2 tablespoons dried parsley
1 teaspoon (packed) minced fresh basil
1/2 teaspoon dried basil
1/4 teaspoon dried rubbed sage
1/4 teaspoon granulated garlic
1/8 teaspoon dried ground rosemary
1 1/2 teaspoons salt or to taste
1 cup organic corn kernels

In a large soup pot, sauté onion in oil over medium heat until onions begin to turn translucent.
(Or, if you prefer to avoid oil, use this method to saute without oil.)
Add garlic and sauté for one more minute or until garlic softens. (Don’t allow garlic to brown.)
Add squash, water, tomatoes, lima beans, and seasonings (except salt). Cover and bring to boil. Reduce heat and simmer for 40 minutes.
Stir corn and add salt to taste. Cook until heated through.
Serve hot.