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
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
BABY LIMA BEAN SOUP WITH MUSTARD GREENS, PEAS, AND ONIONS
Categories Soup/Stew Leafy Green Onion Quick & Easy Lima Bean Pea Summer Mustard Greens Gourmet
Yield Serves 4 first-course or 2 main-course servings
Number Of Ingredients 10
Steps:
- Purée 1 cup lima beans with water in a blender until smooth, about 1 minute.
- Cook onion and garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 6 minutes. Add purée, remaining lima beans, salt, and pepper and simmer, covered, stirring occasionally, 3 minutes. Stir in peas and mustard greens and simmer, covered, 3 minutes.
- Stir in chives and season with salt and pepper.
BABY LIMA BEANS (BUTTERBEANS)
Steps:
- Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving.
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.
BABY LIMA BEAN SOUP
I had a meaty ham bone...and wanted a hearty stick to your ribs kind of meal. And this is what I came up with. It turned out so tasty...I have to share it. The baby lima beans cook up fast, I didn't even pre-soak them. But if you want...sure go ahead. Total time was 3 1/2 hours...and wow...its even better the next day. All the flavors blend in that time. I hope you give it a try, if your a bean soup person...this is a must.
Provided by Kari-girl
Categories Beans
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot throw in;.
- Washed beans, and the rest of the ingredients, except for the salt.
- Put enough water or stock to completely cover all ingredients.
- Cook for around 3 to 3/12 hours, taste and add the salt if needed.
- ( depends on the ham )
- I put some mozzarella cheese in the bottom of the bowl -- and put the
- soup on top. It melts and gives the soup even more flavor.( as if it
- needed it.lol ).
ITALIAN WHITE-BEAN-AND-MUSTARD-GREENS SOUP
Mustard greens have a sharp, radishy bite that's delicious in a bean soup, but, if you like, you can substitute kale or collards. Smaller white beans such as cannellini can be used in place of giant white beans.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 10h
Number Of Ingredients 13
Steps:
- Place beans in a large bowl, cover with 2 inches cold water; let soak overnight at room temperature. Drain and rinse beans. (Or quick-soak them: Boil beans 1 minute, then let them sit off heat, covered, 1 hour.)
- Preheat oven to 300 degrees. Heat oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add onion and carrots, and cook, stirring occasionally, until vegetables are golden brown in places, 8 to 10 minutes. Add garlic and greens to pot, and cook, stirring frequently, until greens wilt, about 2 minutes.
- Tie together thyme, parsley, and bay leaves with kitchen twine, and add to pot along with beans, Parmesan rind, and water. Bring to a boil over high heat. Cover, transfer to oven, and braise 1 hour.
- Remove from oven, and stir in 1 tablespoon salt and 1/2 teaspoon pepper. Cover, return to oven, and braise until beans are tender, about 30 minutes. Season with salt and pepper.
- Meanwhile, bring a large pot of salted water to boil. Add farro, and cook until grains are tender and begin to split, about 25 minutes. Drain.
- Divide farro among 6 bowls, and ladle soup over farro. Sprinkle with Parmesan, and drizzle with oil. Soup and farro can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.
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.
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- Drain beans; place in heavy large pot and add enough water to cover by 2 inches. Bring to boil. Reduce heat to medium-low and simmer until beans are just tender, about 45 minutes. Add greens to pot; cook until tender, 4 to 5 minutes. Drain; set aside.
- Heat 3 tablespoons oil in same pot over medium heat. Add celery, carrots, and onion. Sauté until onion is translucent, about 6 minutes. Add broth, tomatoes, and bean mixture. Reduce heat to low. Simmer 20 minutes to allow flavors to blend. Cover and let soup rest 15 minutes. Ladle soup into bowls. Sprinkle with cheese and drizzle with remaining 1 tablespoon oil.
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