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Ham and Lima bean soup was of my father's favorite things to eat. I remember more than a few fall days with a big pot cooking on the stove all day long. I didn't care for it much as a kid, but as I got older, this thick, hearty, soup became a favorite for cold fall days. This cousin of split pea soup makes use of ham hocks, ham, and juicy, delicious Lima beans. This recipe makes enough to serve eight to ten people, so scale accordingly. The soup is excellent after a night in the refrigerator, and also freezes and reheats well.
Ingredients:
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...
Ingredients:
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...
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