DAD'S LIMA BEAN SOUP WITH HAM BONE
This was one of my father's favorite dishes, a staple of Depression-era cooking when fresh meat was scarce and soup stretched everything. Simmered until thick, with chunks of ham - even lima-bean-haters enjoy this hearty soup.
Provided by Sharon
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 5h32m
Yield 8
Number Of Ingredients 11
Steps:
- Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
- Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
- Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
- Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.
Nutrition Facts : Calories 296 calories, Carbohydrate 40.5 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 12.1 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 710.2 mg, Sugar 7.1 g
LIMA BEAN SOUP
A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. -Kathleen Olsack, North Cape May, New Jersey
Provided by Taste of Home
Time 40m
Yield 12 servings (3 quarts)
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.
Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 431mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
HAM & LIMA SOUP
Lima's are one of my favorite beans. Might be because my Gram would always make a big pot with ham, and she always served them with yummy fried potatoes in an iron skillet...this is one of my favorite things to eat on a cold winters eve..
Provided by Cassie *
Categories Soups
Number Of Ingredients 13
Steps:
- 1. Soak beans overnight however you like, I prefer the stove top/oven method (see Soaked and Cooked Tender Beans). Drain and put aside. Now if you are in a hurry, 4 -15 ounce cans will do, just be sure to rinse well.
- 2. In a large stockpot, simmer the ham bone in the stock along with the bay leaves, thyme and oregano for at least a couple of hours, the longer the better. It is ready when the meat falls off. Remove bone and ham from the pot and place on a platter discarding the bone. When cool to touch, shred or tear the ham into bite size pieces. Put aside.
- 3. In a skillet, fry the bacon until fully cooked. Remove bacon with a slotted spoon and set aside. Add onion, celery, garlic and carrots to bacon grease and sauté over medium heat until onions are translucent. Remove vegetables with the slotted spoon and add to the stockpot.
- 4. Add the limas, ham to the pot and bring to a boil. Add the potatoes, bacon, salt and pepper to taste, and bring back to a boil. Skim off any foam that rises to the top. Reduce to a slow simmer; cover and cook on low for about 45 minutes or until beans are tender and begin to break down.
- 5. I serve it with cornbread...mmmm!
- 6. Soak and cook beans: I prepare dried beans two ways. When I think ahead I cook them in a slow cooker overnight with seasonings, on a warm setting and then a few hours the next day on low. Or if I forget, I use the stove-top/oven method that does the same in a couple of hours. The oven seems to work better than using just the stove, making a faster, tender pot of beans. Here's how: cover the washed beans with about 2-inches of water in a dutch oven with a tight fitting lid. Preheat oven to 325 degrees F. Add your seasonings and heat on the stove over high heat until the water just starts to simmer. Place in the oven and cook for 90 minutes. Stir and check the tenderness of the beans. If needed, cook another 15 minutes or until beans are tender for your recipe. Drain and you're ready to go.
HEARTY LIMA BEAN SOUP
This colorful soup has a golden broth dotted with tender vegetables and lima beans. It makes an excellent lunch or first course.-Betty L. Korcek, Bridgman, Michigan
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. , Add ham bone and 2-1/2 qt. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Debone ham and cut meat into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender. , In a small skillet, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and paprika. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes or until heated through.
Nutrition Facts : Calories 172 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 437mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 8g fiber), Protein 9g protein.
LUSCIOUS LIMA BEAN SOUP
Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!
Provided by Ann Caterina
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h30m
Yield 9
Number Of Ingredients 9
Steps:
- Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
- In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
- In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.9 g, Protein 11.4 g, SaturatedFat 0.5 g, Sodium 46.2 mg, Sugar 6.7 g
BEST LIMA BEAN SOUP - ESPECIALLY WINTERTIME!
Wintertime soups and stews . . . nothing better! This recipe will give you a rib-sticking flavorful soup that everyone can tweak as much as desired to satisfy his or her own tastebuds. For those not partial to the taste of lima beans, be aware that this soup barely carries a hint of lima bean flavor, as the lima beans serve merely as the staple for this wonderful dish. This recipe makes a soup as thick or thin as you'd like.
Provided by Squire David
Categories One Dish Meal
Time 5h25m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- 1. Rinse lima beans and place in water along with quartered onions, carrots, and celery in pot or dutch oven.
- 2. Bring mix to a boil over medium heat.
- 3. When mix begins to boil, reduce heat and simmer for an hour.
- 4. Add the two grated potatoes and simmer for an additional half hour.
- 5. Add the balance of the potatoes along with the golden brown bacon (nix the bacon drippings unless you don't mind the fat and extra calories).
- 6. (Optional) Add one cup of grated cauliflower or one cup of flour for thicker broth, if desired.
- 7. Let simmer for an additional half hour, then add four cups of diced tomatoes (canned will do) for flavor and a bit of color, two bay leaves, 3/4 T thyme, 3/4 T paprika, 2 T lemon juice, salt and pepper to taste, and favorite flavorful hot sauce (optional).
- 8. Either continue to simmer for three to four additional hours until done, stirring often and/or adding additional water to avoid burning the ever-thickening mix, or remove contents from heat and transfer to 7-qt. or 8-qt. crock-pot to finish soup at low setting for five to six hours till finished.
- Add additional warm water prior to serving if somewhat thinner consistency desired. Okay to refrigerate broth overnight and then transfer to crock-pot next morning, with a little extra water, if needed, to finish soup at low setting for six to seven hours, but wait until then to add lemon juice. Some think this soup is a bit bland, but avoid over-seasoning while cooking and just let each person season to taste. Goes great with corn bread or a multi-grain muffin or roll. An ale really compliments the overall taste.
LIMA BEAN SOUP
Provided by Donna St. George
Categories dinner, easy, main course
Time 7h15m
Yield 3 quarts, about 9 servings
Number Of Ingredients 14
Steps:
- In a large (6 quart or larger) electric casserole, like a Crock-Pot, combine all ingredients except the light cream. Cook on low heat for 7 hours or until done. Cool slightly.
- Add the cream. Stir and serve.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 19 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 498 milligrams, Sugar 6 grams, TransFat 0 grams
BABY LIMA BEAN SOUP
This is one of my favorite soups & I especially loved to order a bowl of it at my Aunt Linda's restaurant named after her husband Monty. I am a purist when it comes to Baby Lima Bean Soup and don't like to make it fancy but to keep it simple just like Monty's. I do add a few more seasonings for flavor but that's all. It's...
Provided by Kimberly Biegacki
Categories Bean Soups
Time 2h45m
Number Of Ingredients 14
Steps:
- 1. Sort and rinse beans before soaking. Then place in a medium sized bowl the sorted beans and 7-8 cups of water.
- 2. Let them soak overnight.
- 3. Drain and rinse the baby lima beans.
- 4. Add to your cooking pan/pot, Ninja Cooking System or crockpot.
- 5. Add your vegetable broth, carrots, onions, garlic and the rest of the ingredients. Add water to cover ham bone. You'll cook your soup for 3 - 4 hours on a medium heat. Stirring occasionally and checking to see if you need to add any more water.
- 6. When soup is ready, I take out the ham bone and ham. I dice up the ham in small pieces and place back down in the soup. I usually put the ham bone back into the soup till I'm ready to freeze up what is left over.
HAM AND LIMA BEAN SOUP
Pam Felstein trimmed down her hearty bean soup with savory results. The Owings Mills, Maryland cook suggests adding some instant potato flakes after the soup boils for a thicker version.
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place lima beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discard liquid., In a Dutch oven coated with cooking spray, cook onions and garlic until tender. Stir in the broth, ham, carrots, water, jalapeno, parsley, pepper and lima beans. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until beans are tender.
Nutrition Facts : Calories 263 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 932mg sodium, Carbohydrate 39g carbohydrate (11g sugars, Fiber 12g fiber), Protein 22g protein. Diabetic Exchanges
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