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- A savoury and zesty version of the old stand-by. Better than any other bean soup ever!
- S. Chokel
Serves/Makes:8 or more
- 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
- 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.
- Wonderfully freezable. This is from a long historic family tradition of many filling and happy meals together!
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