Ingredients1 h 5 m servings 472 cals
- Place the lima beans in a large pot, and pour in the water. Bring to a boil, reduce heat to medium, and cook 15 minutes. Mix the potatoes, corn, tomato, onion, and celery into the pot, and continue cooking 15 minutes.
- In a small bowl, dissolve the cornstarch in the milk. Stir into the pot, and mix in the ham. Continue cooking until heated through. Season to taste with salt and pepper and sprinkle with parsley before serving.
Per Serving: 472 calories; 9.9 g fat; 75.8 g carbohydrates; 24.9 g protein; 25 mg cholesterol; 893 mg sodium. Full nutrition
ReviewsRead all reviews 12
This is very quick to make. I didn't have any corn and I only had frozen lima beans - but it all worked. It's comfort food - tastes great. I cut the recipe in half and it was more than enou...
This was pretty good. I didn't know what to make of it because it is definately not a soup but it does have a stew like consitency. I put it in bowls and served with biscuits and my family reall...
Good as is, but better with more seasonings. I added 1/2 t each dry marjoram and tarragon and 1 t minced garlic at the end and they perked up the flavor. I might add more of all three next time ...
I actually made this in the slow cooker for 9 hours on slow. I followed the recipe exactly as described. I added the milk and cornstarch during the last 30 minutes. Great recipes. The whole fam...
Cooking as I type. Had a ham steak that I needed to use . It was 1 pound, so I diced up about half of it. Had only frozen baby beans. Rather than fresh tomatoes, I'm using a can of diced. Ad...
A great meal for a chilly, rainy day. I serve this with cornbread. My husband loves those big lima beans! I start with dried lima beans, soak and cook them, then follow recipe. Very flexible...
This recipe turned out delicious! I did make some modifications that I thought kicked up the flavors, like substituting chicken stock for water, and some cream cheese instead of milk, as a revie...