How to Make Sour Cream Vegetable Soup - A Step-by-Step Guide

When it comes to comfort food, few things are as satisfying as a warm, creamy bowl of soup. And when you add in the nutritional benefits of a variety of vegetables, you've got a winner on your hands. That's why we're excited to share with you our recipe for Sour Cream Vegetable Soup. This hearty and flavorful soup is a perfect way to get your daily dose of veggies while also indulging in a comforting and delicious meal.

The key to this soup's rich and creamy texture is, of course, the...

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Ingredients

  • 1 pound dried baby lima beans
  • 4 ½ cups water
  • salt and 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 shredded cabbage
  • 1 (16 ounce) container sour cream

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 20 mins
  • Total Time: 2 hrs 40 mins
  • Servings: 10
  • Yield: 10 servings

  • 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.
  • 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.
  • Nutrition

    312 cal.

    • Total Fat: 10g
    • Saturated Fat: 6g
    • Cholesterol: 20mg
    • Sodium: 271mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 8g
    • Total Sugars: 5g
    • Protein: 10g
    • Vitamin C: 40mg
    • Calcium: 103mg
    • Iron: 4mg
    • Potassium: 1069mg