Ham and Lima Bean Soup Recipe

4 1 1
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Ham and Lima Bean Soup Recipe

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4 1 1
Publisher Photo
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.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 1-1/4 hours
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. + standing Cook: 1-1/4 hours

Ingredients

  • 8 ounces dried baby lima beans
  • 2 cups chopped onions
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1-1/2 cups cubed fully cooked lean ham
  • 1 cup sliced fresh carrots (1/4-inch slices)
  • 1/2 cup water
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon pepper

Directions

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. Yield: 5 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Ham and Lima Bean Soup in Light & Tasty April/May 2005, p19

Nutritional Facts

1.330 cups: 263 calories, 3g fat (1g saturated fat), 13mg cholesterol, 932mg sodium, 39g carbohydrate (11g sugars, 12g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

  • 8 ounces dried baby lima beans
  • 2 cups chopped onions
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1-1/2 cups cubed fully cooked lean ham
  • 1 cup sliced fresh carrots (1/4-inch slices)
  • 1/2 cup water
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon pepper
  1. 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.
  2. 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. Yield: 5 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Ham and Lima Bean Soup in Light & Tasty April/May 2005, p19

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snackcake User ID: 4580851 109806
Reviewed Feb. 13, 2011

"Made us the receipe stated, i doubled the receipe cause we like to eat though the wk. A bit spicy,but very good!"

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