Time 5h32m Yield 8 Number Of Ingredients 11 Steps:
Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container. Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl. Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes. Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.
Time 50m Yield 6 Number Of Ingredients 12 Steps:
Enjoy!
Time 4h15m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Put everything into crock pot & stir. Cook on low 4-6 hours. At serving time you can use a potato masher, slotted spoon or a fork (if you want to do it right in the serving bowl) to mash up some of the potatoes and thicken the soup a bit.
Time 11h40m Yield 8 Number Of Ingredients 9 Steps:
Place lima beans in a large bowl and cover with several inches of water; soak 8 hours to overnight. Bring water, ham bone, and onion to a boil in a pot. Reduce heat, cover, and simmer until onion is tender, about 1 hour. Drain and rinse lima beans and add to the pot with the ham bone. Add brown sugar, Worcestershire sauce, hot sauce, dry mustard, and salt. Simmer, covered, about 2 hours. Uncover and continue simmering soup until beans are tender, about 30 minutes more. Remove ham bone from soup; cut the meat into bite-sized pieces. Discard bone and return meat to the soup.
Time 3h10m Yield 14 servings (3-1/2 quarts). Number Of Ingredients 13 Steps:
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.
Time 1h35m Yield 5 servings. Number Of Ingredients 10 Steps:
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.
More about “ham and lima bean soup recipes”
Time 3h Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Rinse and sort beans before adding to a pot of water and bringing to boil for 3 minutes. Set aside to soak for 1 hour. While beans are soaking, melt butter in large soup pot. Saute onions, carrots, and celery for 3-5 minutes. Add 8 cups water, bay leaf, salt and dash of pepper. Add halved potatoes. Drain lima beans and add to pot. Bring to a boil and then cover and reduce heat to medium low. Simmer for 1 1/2 to 2 hours or until beans are tender. Add cubed ham during last half hour. Mash the potato halves to thicken the stock. Salt and pepper to taste.
