Ham and Lima Bean Soup

Name: Ham and Lima Bean Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 5 servings.
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

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.

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition 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.

Originally published as Ham & Bean Soup in Light & Tasty April/May 2005