Description:

A savoury and zesty version of the old stand-by. Better than any other bean soup ever!

Source:

S. Chokel

Serves/Makes:8 or more

Ingredients

• 2 cups (475 ml) dried lima beans
• 8 cups (1900 ml) cold water (chicken stock better to use)
• 1 ham bone
• 3 small onions, chopped
• 1/2 bay leaf
• 1 cup (225 ml) carrots, finely chopped
• 1/2 cup (125 ml) green pepper, finely minced
• 1 cup (225 ml) canned tomatoes
• 3 tsp (15 ml) salt
• 1/4 tsp (1 ml) pepper
• Louisiana Hot Pepper Sauce

Preparation

• Wash lima beans; place in large kettle.
• Add water (or stock) and ham bone, the onions, and the bay leaf; cover.
• Simmer over low heat until beans are tender.
• Reserve 1-1/2 cups (350 ml) of the whole beans.
• Force remainder through a coarse sieve (food mill).
• Return the whole beans to the soup mixture, add the carrots, green pepper, and tomatoes.
• Continue cooking over low heat until vegetables are tender.
• Add salt and pepper.
• If there is any ham on the bone, cut into bits and add to the soup.
• Note: Dash on as much Louisiana Hot Sauce as you like when serving.

Comments

Wonderfully freezable. This is from a long historic family tradition of many filling and happy meals together!