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| CREAM OF LIMA BEAN SOUP | |
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2 c. dried lima beans 2/3 c. chopped onion 1/2 c. finely chopped celery 1 lb. ham, cooked and cubed 1 1/2 tsp. salt 1/4 tsp. pepper 1/4 c. chopped parsley 1/2-1 c. light cream Night or several hours before: Soak limas in cold water (overnight). Drain. In Dutch oven, put in lima beans, onion, celery, ham, salt and pepper. Add 6 cups water. Cook until mixture boils (high or medium high); reduce heat and simmer, covered for 2 hours. Just before serving, add parsley and light cream. Serves 6-8. | |
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recipe reviews #165276
Kevin (New York) says:
Awesome!!!! Next to my dads, the best I've had.
#165277
Judy King (New York) says:
Love this recipe. I tried to find a recipe to match what my fiancée remembered his dad making. I used bacon instead of ham like his dad used to do. He liked it so much it brought tears to his eyes. He loved it.
#184736
Phyllis (Virginia) says:
Going to do this right now - with thawed cooked lima's. Do not have ham or celery - but am going to use the "Goya Ham Concentrate") - each pack equal to 14 lb smoked country ham. Celery seed for the chopped celery. Little beef stock for the light cream. Just using what I have on hand... but think it will be really great..
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