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Hearty Lima Bean Soup

 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
14 ServingsPrep: 20 min. + standing Cook: 2 hours 50 min.

Ingredients

  • 1 pound dried lima beans
  • 1 large meaty ham bone or 2 ham hocks
  • 2-1/2 quarts water
  • 5 celery ribs, cut into chunks
  • 5 medium carrots, cut into chunks
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Pinch paprika
  • 1 cup cold water
  • 1 can (14-1/2 ounces) stewed tomatoes

Directions

  • 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 the 2-1/2-qt. of water; bring to a boil. Reduce
  • heat; cover and simmer for 1-1/2 hours.
  • Debone ham and cut 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.

2 of 2

Hearty Lima Bean Soup (continued)

Directions (continued)

  • 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. Yield: 14 servings (3-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 172 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 437 mg sodium, 26 g carbohydrate, 8 g fiber, 9 g protein.