Hearty Lima Bean Soup

Name: Hearty Lima Bean Soup
Prep time: 20 min
Cook time: 2 h 50 min
Total time: 3 h 10 min
Yield: 14 servings (3-1/2 quarts).
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

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

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

Nutrition Facts

1 cup: 172 calories, 4g fat (2g saturated fat), 12mg cholesterol, 437mg sodium, 26g carbohydrate (6g sugars, 8g fiber), 9g protein.

Originally published as Lima Bean Soup in Taste of Home February/March 1999

Reviews

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Average Rating:

njbruce

Mar 15, 2016

I hate when someone reviews a recipe and says "but I did this" and then goes on to change the recipe in substantial ways. I can tell this recipe as stated would be grand. I had no celery at hand but I did have jalapeno and poblano peppers which I diced and liberally added to this in place. To my taste, it did not add much heat at all but maybe gave just a slightly different hint of flavor. Very hearty and filling and not much work at all. Thumbs up!
bjsilve0

Sep 26, 2011

Have made it more than once. We love it but my other half insists that I add his secret ingredient, 2 T of mustard. I see NOT difference with or without it. If I use the tomatoes, I have to cut them into very small pieces.
kuhltwo

Apr 5, 2010

Just what I was looking for.
carolmcc

Oct 25, 2009

This is a 5 star recipe. Everyone that taste this bean soup loves it. I use Italian stewed tomatoes and cook it in the crock pot on high for 7 hrs. I highly recommend this.