Ham and Lima Bean Soup
TOTAL TIME: Prep: 20 min. + standing Cook: 1-1/4 hours
YIELD: 5 servings.
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
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8 ounces dried baby lima beans
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2 cups chopped onions
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2 garlic cloves, minced
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2 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1-1/2 cups cubed fully cooked lean ham
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1 cup sliced fresh carrots (1/4-inch slices)
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1/2 cup water
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1 jalapeno pepper, seeded and chopped
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2 tablespoons minced fresh parsley
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1/2 teaspoon pepper
Directions
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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.
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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.
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.
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