Best 9 Lima Bean And Dumpling Soup Recipes

LIMA BEAN SOUP WITH DUMPLINGS

Steps:

• Wash beans, cover with water, soak overnight. Add more water when preparing to cook. Add salt. Cook until beans are almost tender. Add onion, pepper and ham. Cook until done. For Dumplings: Mix egg with salt and water. Add flour until mixture is quite stiff. Drop by teaspoonfuls into bubbling soup. Cook one minute.

LIMA BEAN AND DUMPLING SOUP RECIPE - (4/5)

Steps:

• Fill large pot 1/2 with water. Add limas and about 1 teaspoon salt. Bring to a boil, then turn down heat and simmer for about 20 minutes. Add one can petite tomatoes and simmer for 20 minutes more. Add one can whole corn with juice and one stick of butter. Bring to boil and add dumplings, breaking them into about 3-inch strips. Turn down heat and allow to simmer about 20-30 more minutes. Season to taste with salt and pepper. Stir and check to make sure dumplings do not stick together.

HEARTY LIMA BEAN SOUP

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.

LUSCIOUS LIMA BEAN SOUP

Steps:

• Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
• In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
• In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

DAD'S LIMA BEAN SOUP WITH HAM BONE

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.

LIMA BEANS & DUMPLINGS

Steps:

• 1. Cook lima beans with salt & pepper and ham pieces in water until done. Stir often. When finished, leave (or add) about 1 inch of water covering the beans.
• 2. Add butter and milk. Continue cooking about 5 more minutes, until everything is boiling again. Stir well.
• 3. While you're waiting, mix the Bisquick & milk together to make the dumplings. Drop spoonfuls of dumpling batter onto the boiling beans.
• 4. Cook for 10 minutes UNCOVERED, then 10 minutes COVERED.
• 5. Serve hot with cornbread or bread & butter.

GRANNY'S BUTTER BEAN DUMPLINGS

Steps:

• 1. In a large pot add 4 cans butter beans, 2 cups butter, and 2 cups chicken broth bring to a rolling boil.
• 2. Reduce heat to medium and Slowly drop in dumplings one at a time stir occasionally.
• 3. Once all dumplings have been added reduce heat to simmer and cover for 45 minutes stirring occasionally . After 45 minutes turn the heat off and enjoy!

SLIPPERY DUMPLINGS

Steps:

• Place dry ingredients in a bowl.
• Mix dry ingredients.
• Cut shortening into dry ingredients.
• Add water slowly, just enough to make a stiff dough.
• If the dough is tacky, add a small amount of flour until it is stiff.
• Roll dough out very thinly, about 1/2 centimeter thick.
• With a sharp knife cut the dough into small squares, about 1 1/2 inch wide by 2 inches high.

BEAN SOUP WITH DUMPLINGS

Steps:

• In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover).