Rating: 4.5 stars 4.4
65 Ratings
  • 5 star values: 43
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3

This is my creation of a Lima/Navy bean soup. After years of practice and trying many variations, I like this one the best. It's a dinner by itself and so good.

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large soup pot, brown the Italian sausage; drain off fat. Add ham bone (or ham hocks), lima beans, navy beans, tomatoes, tomato paste, onion, celery, carrots, garlic, parsley, bay leaves, chives, basil, green onion, thyme, mustard, cayenne pepper, salt, ground black pepper, Worcestershire sauce and chicken base or bouillon.

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  • Add the can of beer and water to cover all. Bring mixture to a boil, then reduce heat and simmer until beans are tender, about 4 or 5 hours, and the ham has been released from the bone. Refrigerate overnight to let the fat to come to the surface of the soup.

  • When ready to serve, skim fat, remove ham bone (or hocks), pick off remaining ham from bone and put into soup. Discard bones and bay leaves. Heat soup until warm. Serve and enjoy!

Nutrition Facts

541 calories; protein 29.8g; carbohydrates 80.8g; fat 11.6g; cholesterol 24.3mg; sodium 1636.6mg. Full Nutrition
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