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
HOLIDAY SPIRAL HAM AND LIMA BEAN SOUP
Ever wondered what to do with the leftover bone from that spiral ham (or regular ham) from the holidays? Well, with this soup you can make one last great meal from it without spending a lot of money!
Provided by Mar-T-Mar
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 11h40m
Yield 8
Number Of Ingredients 9
Steps:
- Place lima beans in a large bowl and cover with several inches of water; soak 8 hours to overnight.
- Bring water, ham bone, and onion to a boil in a pot. Reduce heat, cover, and simmer until onion is tender, about 1 hour.
- Drain and rinse lima beans and add to the pot with the ham bone. Add brown sugar, Worcestershire sauce, hot sauce, dry mustard, and salt. Simmer, covered, about 2 hours. Uncover and continue simmering soup until beans are tender, about 30 minutes more.
- Remove ham bone from soup; cut the meat into bite-sized pieces. Discard bone and return meat to the soup.
Nutrition Facts : Calories 219.9 calories, Carbohydrate 42.7 g, Fat 0.5 g, Fiber 11 g, Protein 12.3 g, SaturatedFat 0.1 g, Sodium 200.9 mg, Sugar 10.7 g
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.
LIMA BEANS AND HAM SOUP
Make and share this Lima Beans and Ham Soup recipe from Food.com.
Provided by good2bdunn
Categories Low Cholesterol
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and sort beans before adding to a pot of water and bringing to boil for 3 minutes.
- Set aside to soak for 1 hour.
- While beans are soaking, melt butter in large soup pot.
- Saute onions, carrots, and celery for 3-5 minutes.
- Add 8 cups water, bay leaf, salt and dash of pepper.
- Add halved potatoes.
- Drain lima beans and add to pot.
- Bring to a boil and then cover and reduce heat to medium low.
- Simmer for 1 1/2 to 2 hours or until beans are tender.
- Add cubed ham during last half hour.
- Mash the potato halves to thicken the stock.
- Salt and pepper to taste.
Nutrition Facts : Calories 487.4, Fat 7.7, SaturatedFat 3.7, Cholesterol 44.3, Sodium 1425.8, Carbohydrate 71.9, Fiber 17.7, Sugar 8.6, Protein 33.9
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
EASY CROCK POT HAM & LIMA BEAN SOUP
Growing up, I loved my mom's ham and lima bean soup. It's just good old comfort food for me. I've never made mom's recipe but was meaning to ask for it after one day picking up a couple cans of lima beans for no reason. It'd been months since buying them and I purchased a new bowl that I wanted to use for soup photos so I scrounged around in the pantry and fridge. This was the result. It's a light soup, not heavy with tomatoes or cream, which was perfect for a family of 4 all feeling under the weather. My family really enjoyed it. I hope you do too!
Provided by Tinkerbell
Categories Clear Soup
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Put everything into crock pot & stir.
- Cook on low 4-6 hours.
- At serving time you can use a potato masher, slotted spoon or a fork (if you want to do it right in the serving bowl) to mash up some of the potatoes and thicken the soup a bit.
Nutrition Facts : Calories 333.7, Fat 4.2, SaturatedFat 1.3, Cholesterol 24.3, Sodium 1784, Carbohydrate 51, Fiber 9.3, Sugar 2.3, Protein 23.2
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