HAM & LIMA SOUP
Lima's are one of my favorite beans. Might be because my Gram would always make a big pot with ham, and she always served them with yummy fried potatoes in an iron skillet...this is one of my favorite things to eat on a cold winters eve..
Provided by Cassie *
Categories Soups
Number Of Ingredients 13
Steps:
- 1. Soak beans overnight however you like, I prefer the stove top/oven method (see Soaked and Cooked Tender Beans). Drain and put aside. Now if you are in a hurry, 4 -15 ounce cans will do, just be sure to rinse well.
- 2. In a large stockpot, simmer the ham bone in the stock along with the bay leaves, thyme and oregano for at least a couple of hours, the longer the better. It is ready when the meat falls off. Remove bone and ham from the pot and place on a platter discarding the bone. When cool to touch, shred or tear the ham into bite size pieces. Put aside.
- 3. In a skillet, fry the bacon until fully cooked. Remove bacon with a slotted spoon and set aside. Add onion, celery, garlic and carrots to bacon grease and sauté over medium heat until onions are translucent. Remove vegetables with the slotted spoon and add to the stockpot.
- 4. Add the limas, ham to the pot and bring to a boil. Add the potatoes, bacon, salt and pepper to taste, and bring back to a boil. Skim off any foam that rises to the top. Reduce to a slow simmer; cover and cook on low for about 45 minutes or until beans are tender and begin to break down.
- 5. I serve it with cornbread...mmmm!
- 6. Soak and cook beans: I prepare dried beans two ways. When I think ahead I cook them in a slow cooker overnight with seasonings, on a warm setting and then a few hours the next day on low. Or if I forget, I use the stove-top/oven method that does the same in a couple of hours. The oven seems to work better than using just the stove, making a faster, tender pot of beans. Here's how: cover the washed beans with about 2-inches of water in a dutch oven with a tight fitting lid. Preheat oven to 325 degrees F. Add your seasonings and heat on the stove over high heat until the water just starts to simmer. Place in the oven and cook for 90 minutes. Stir and check the tenderness of the beans. If needed, cook another 15 minutes or until beans are tender for your recipe. Drain and you're ready to go.
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Hannah Carr
[email protected]This soup is a great make-ahead meal. It can be refrigerated for up to three days or frozen for up to three months.
Matthew Yarbrough
[email protected]I like to serve this soup with a side of crusty bread or crackers. It's also great served over rice.
Jani Brand
[email protected]This soup is a great way to use up leftover vegetables. I often add whatever vegetables I have on hand, such as carrots, celery, onions, and potatoes.
Qasim Ahmad
[email protected]I love the smoky flavor that the ham bone gives to this soup. It really makes the soup special.
MS Sara Lehita
[email protected]This soup is a great way to warm up on a cold winter day. It's also very filling and satisfying.
Monira Akter
[email protected]I'm not a big fan of lima beans, but I really enjoyed this soup. The ham and lima beans were cooked perfectly and the broth was very flavorful.
Thule Mbeje
[email protected]This soup is so easy to make and it's always delicious. I love that I can throw everything in the pot and let it simmer. It's the perfect meal for a busy weeknight.
Qiniso Majola
[email protected]I've made this soup several times now and it's always a hit with my family and friends. It's a great way to use up leftover ham and it's also very affordable.
Savitri udai
[email protected]This soup was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
Seihk khadar
[email protected]I found this soup to be a bit too salty for my taste. I would recommend using less ham or ham bone next time.
Yorch Ruiz
[email protected]I'm not sure what went wrong, but my soup turned out bland and watery. I followed the recipe exactly, so I'm not sure what happened.
Guilene Xavier
[email protected]This soup is perfect for a weeknight meal. It's quick and easy to make, and it's also very healthy. I like to serve it with a side of crusty bread.
zeinab hotait
[email protected]I love the addition of the carrots and celery to this soup. They add a nice crunch and sweetness. I also like that the recipe calls for fresh thyme. It really brightens up the flavor of the soup.
Jandel Birriel
[email protected]This soup is a great way to use up leftover ham. It's also a very affordable meal to make. I was able to feed my family of four for less than $10.
Robiul Akon
[email protected]I'm not a big fan of lima beans, but I decided to try this soup anyway. I'm so glad I did! The lima beans were cooked perfectly and they had a mild flavor that didn't overpower the other ingredients. The soup was also very easy to make.
DrGabe Keri
[email protected]This soup was just what I was looking for on a cold winter night. It was hearty and filling, and the flavors were spot-on. I especially liked the addition of the ham bone, which gave the soup a rich and smoky flavor.
dhurbha Khatri
[email protected]I made this soup for my family last night and it was a huge hit! Everyone loved it, even my picky kids. The soup was easy to make and very affordable. I will definitely be making it again soon.
shower bower
[email protected]This soup was absolutely delicious! The ham and lima beans were so tender and flavorful, and the broth was rich and satisfying. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this soup again and again!