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Louisiana Lima Bean Soup
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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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