Print Friendly Recipe
- 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!
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.