Taste of Home
Hearty Lima Bean Soup
TOTAL TIME: Prep: 20 min. + standing Cook: 2 hours 50 min.
YIELD: 14 servings (3-1/2 quarts).
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
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1 pound dried lima beans
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1 large meaty ham bone or 2 ham hocks
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2-1/2 quarts water
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5 celery ribs, cut into chunks
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5 medium carrots, cut into chunks
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1 garlic clove, minced
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 teaspoons salt
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1/2 teaspoon pepper
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Pinch paprika
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1 cup cold water
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1 can (14-1/2 ounces) stewed tomatoes
Directions
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1.
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.
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2.
Add ham bone and 2-1/2 qt. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
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3.
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.
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4.
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.
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