Lois' Lime Soup

Lois' Lime Soup

This has been a family favorite for many years. In fact, when my youngest daughter attended high school, I canned about 30-quart jars of Lois' Lime Soup to have made up and ready to go when I needed to put together a meal in a few minutes. 

The soup went on the shelves in my large pantry room. But I noticed whenever I went to grab some for dinner, that the jars seemed to be diminishing very quickly. I wondered why there were always fewer jars of soup than I thought there should be. 

It wasn't until years later, while telling this story to a friend, (in my daughter's presence), that she (my daughter) piped up and confessed that she was the culprit. She had been taking the quart jars of Lois' Lime Soup to school with her for lunch, heating the soup in the school's microwave, and sharing it with her friends, who also loved having it for lunch. 

Everyone else in the family is delighted as well whenever I bring this wonderful, hearty soup to a family potluck.   

12 oz. ground meat (turkey, chicken, beef, buffalo, Italian sausage, etc.), browned
64 oz. traditional chicken bone stock (get recipe here) or purchased organic chicken stock
1 (16 oz.) can stewed tomatoes
1 large onion, chopped
4 celery stalks, chopped
4 garlic cloves, minced
1 T. chili powder
1/4 t. cayenne pepper
1 each, green and red bell peppers, chopped
6 oz. brown rice pasta shells, penne or other preferred pasta
4 small potatoes, washed well and cut into chunks
4 carrots, peeled and sliced
2 cups chopped green cabbage
1 (16oz.) can red or white kidney beans
3 limes, squeezed for the juice
1 - 2 cups cilantro, chopped
Unrefined sea salt or Redmond Real salt and freshly ground pepper to taste

1. Combine ground meat, stock, tomatoes, onion, celery, garlic, chili powder and cayenne in a large soup pot.

2. Cook, covered for 30 minutes on a simmer.

3. Add peppers, potatoes, carrots and cabbage. 

4. bring back to a simmer for an additional 10 minutes.

5. Add pasta and cook an additional 10 minutes or until pasta is al dente. 

6. Add kidney beans, lime juice, cilantro, salt and pepper.

7. Heat thoroughly.

8. Adjust seasonings if necessary.

9. Serve hot with sprouted bread and butter.

Note: This soup is delicious with Avocado-Orange Salad.  


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Sharon Kaufman
Jesus Christ has been my Savior since 1975. Robert, the wonderful man that God provided to love me has been my husband for 48 of those years. We have five grown children, with children of their own. Of course, that means that we have grandchildren - ten to be exact, and nine great-grandchildren with another one on the way. I have been a stay-at-home mom, sometimes helping to supplement the income from within the home. Now I am a stay-at-home grandmother. Jesus Christ has been my guide and keeper and I have found, in all the trials, heartbreaks and good times that He just keeps getting sweeter and sweeter as the years roll by. My future is secure and I look forward to eternity in the presence of my Creator, Redeemer and King.
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