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My review
Dad's Lima Bean Soup with Ham Bone
Sharon
"This was one of my father's favorite dishes, a staple of Depression-era cooking when fresh meat was scarce and soup stretched everything. Simmered until thick, with chunks of ham - even lima-bean-haters enjoy this hearty soup."
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Ingredients
5 h 32 m servings 296Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Notes:
- You can also soak the beans overnight.
- If you don't have a ham bone, you can also use 1/2 pound bacon or salt pork. Add the bacon or pork to the pan over medium heat, and let cook for a few minutes. Add onions and celery and stir-fry for 7 to 10 minutes, until onions are translucent and bacon is cooked.
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3/23/2018
I've also added some bacon drippings to this recipe, very hearty and satisfying on a winter day.