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- Ham and Lima Bean Soup (Gluten-Free)
Ham and Lima Bean Soup (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
The finished ham and lima bean soup. Photo: CC-jasonlam
3 tablespoons olive oil
12 ounces Lima beans, small, dried
3 large onions, chopped
3 garlic cloves, minced
4 carrots, sliced thick
2 quarts of chicken broth
2 ham hocks, or 2 cups cooked ham, cubed
1 cup water
3 tablespoons fresh Italian parsley, chopped fine
1 teaspoon pepper
Place lima beans in a large soup pot, and add enough 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. Rinse pot and wipe dry.
Add olive oil to soup pot, and heat to medium-high heat. Sauté onions and garlic until clear. Stir in the broth, ham hocks, ham, carrots, water, parsley, pepper and lima beans.
Bring ingredients to a boil. Reduce heat to low; cover and simmer for about an hour until beans are soft. Let the soup cool a bit and serve.
Those looking for faster preparation can use canned Lima beans. Be sure to drain and rinse the beans before starting. Begin by sauteéing onions and garlic.
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