BABY LIMA BEAN SOUP RECIPES
HAM AND LIMA BEAN SOUP RECIPE: HOW TO MAKE IT
Pam Felstein trimmed down her hearty bean soup with savory results. The Owings Mills, Maryland cook suggests adding some instant potato flakes after the soup boils for a thicker version.
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 35 minutes
Prep Time 20 minutes
Cook Time 01 hours 15 minutes
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place lima beans in a Dutch oven or soup kettle; add 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., In a Dutch oven coated with cooking spray, cook onions and garlic until tender. Stir in the broth, ham, carrots, water, jalapeno, parsley, pepper and lima beans. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until beans are tender.
Nutrition Facts : Calories 263 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 13mg cholesterol, SodiumContent 932mg sodium, CarbohydrateContent 39g carbohydrate (11g sugars, FiberContent 12g fiber), ProteinContent 22g protein. Diabetic Exchanges 3 lean meat
BUTTER BEANS RECIPE | SOUTHERN BABY LIMA BEANS RECIPE ...
Provided by Trisha Yearwood
Categories side-dish
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving.
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BUTTER BEANS RECIPE | SOUTHERN BABY LIMA BEANS RECIPE ...
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Reviews 4.5
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Category side-dish
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- Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving.
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WHITE BEAN SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
I turned to this hearty recipe after my husband had open-heart surgery. Filled with beans, veggies and chicken, it's chock full of fiber and lean protein to help fill us up. It makes a big batch so it's great to freeze for leftovers. —Elizabeth Wagner, Clio, Michigan
From tasteofhome.com
Reviews 4
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From tasteofhome.com
Reviews 4
Total Time 02 hours 20 minutes
Category Lunch
Calories 270 calories per serving
- Sort beans and rinse with cold water. Place in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened. , Drain and rinse beans, discarding liquid; set beans aside. Sprinkle chicken with 1/2 teaspoon salt. In the same pan, saute chicken in 1 tablespoon oil until no longer pink. Drain and set aside. Saute onion in remaining oil until tender. Add the carrots, celery and garlic; saute 1-2 minutes longer. , Stir in the broth, water, pepper, beans and chicken; bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2-1/4 hours or until beans are tender. Stir in parsley and remaining salt., Serve immediately or cool and freeze in a freezer container for up to 3 months. , To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium-low heat until heated through, stirring occasionally. Stir in 1/4 cup parsley and 1/2 teaspoons salt.
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Pole type lima. Buttery, full flavor. Baby lima, slightly curved 2¾ to 3½ inch dark green pods, 3 to 4 small but plump green beans that dry creamy white. Good pod set; harvest early, bears until frost, drought resistant. Grow in southern or northern gardens. • King of the …
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