HEARTY LIMA BEAN SOUP RECIPE: HOW TO MAKE IT
This colorful soup has a golden broth dotted with tender vegetables and lima beans. It makes an excellent lunch or first course.—Betty L. Korcek, Bridgman, Michigan
Provided by Taste of Home
Categories Lunch
Total Time 03 hours 10 minutes
Prep Time 20 minutes
Cook Time 02 hours 50 minutes
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place beans 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 hour. Drain and discard liquid; return beans to pan. , Add ham bone and 2-1/2 qt. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Debone ham and cut meat into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender. , In a small skillet, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and paprika. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes or until heated through.
Nutrition Facts : Calories 172 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 437mg sodium, CarbohydrateContent 26g carbohydrate (6g sugars, FiberContent 8g fiber), ProteinContent 9g protein.
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
Provided by Taste of Home
Categories Lunch
Total Time 02 hours 20 minutes
Prep Time 20 minutes
Cook Time 02 hours 00 minutes
Yield 11 servings (1-3/4 quarts).
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 270 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 499mg sodium, CarbohydrateContent 30g carbohydrate (5g sugars, FiberContent 9g fiber), ProteinContent 27g protein. Diabetic Exchanges 3 lean meat
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