Curried Limas and Potato Soup

Barbara Gautcher Harrisonburg, VA

Prep. Time: 15 Minutes
Cooking Time: 4–10 Hours


  • cups dried large lima beans
  • 4 cups water, divided
  • 5–6 medium potatoes, finely chopped
  • ½ head cauliflower, optional
  • 2 cups (16 ozs.) sour cream
  • 2 Tbsp. curry
  • 1–2 tsp. salt and pepper, to taste

Ideal Slow Cooker Size: 3-Quart


  1. In a medium saucepan, bring dried limas to a boil in 2 cups water. Boil, uncovered, for 2 minutes. Cover, turn off heat, and wait 2 hours.
  2. Drain water. Place beans in slow cooker.
  3. Add 2 cups fresh water. Cover and cook 2 hours on High.
  4. During the last hour of cooking, add diced potatoes and cauliflower florets. Cook longer if vegetables are not as tender as you like after 1 hour.
  5. Ten minutes before serving, add sour cream, curry, and salt and pepper to taste.


Soak limas in 2 cups water overnight. In the morning, drain water. Put limas in slow cooker and follow directions above, beginning with Step 3.