Ingredients1 h 35 m servings
- Place lima beans in a Dutch oven or soup kettle; 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 rinse beans, discard liquid.
- In a Dutch oven coated with nonstick cooking spray, cook onions and garlic until tender. Stir in the broth, ham, carrots, water, jalapeno, parsley, pepper and lima beans. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until beans are tender.
- When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
- Nutritional Analysis: 1-1/3 cups equals 263 calories, 3 g fat (1 g saturated fat), 13 mg cholesterol, 932 mg sodium, 39 g carbohydrate, 12 g fiber, 22 g protein. Diabetic Exchanges: 3 very lean meat, 1 starch, 1 vegetable.
ReviewsRead all reviews 19
I really liked this recipe! The chicken broth keeps it from tasting so "beany," and the jalapeno adds a nice flavor. I used large limas as that is what I had on hand, but I used a full pound, ke...
I made this for my boyfriend because he loves ham and bean soup; I hate it. I was concerned that it I wouldn't know if it was good or not given my dislike for previous h&b soups, but I have to s...
If there were 100 stars available, they'd all be lite !!!!!!! ABSOLUTE DROP DEAD DYNAMITE!!!!! LOOK NO FURTHER!!! THANK YOU MILLIONS OF TIMES PAM FELDSTEIN!!!!!!!!!!! You can throw the rest of...
Great recipe and not so difficult to prepare. In order to make it even tastier I added a few slices of jamoniberico de bellota - aka iberico ham or patanegra- thinly cut. Because iberico has a ...
Good! I used butter beans and smashed some of them a little to thicken the soup. Otherwise made as directed with ham hocks and diced ham and a little celery. Thanks!
This was a very good recipe. I did leave out the jalepano pepper as I did not have any. I agree with others that the broth took away that "bean taste". defintely my new ham and bean soup.
Very flavorful. Easy to make. I used dried parsely and Polaner ready to use garlic. Both worked well in this recipe.
Even my kids loved it and they supposedly hate beans! We put ours on top of honeyed cornbread. Delicious!