Baby Lima Bean Soup Food

LUSCIOUS LIMA BEAN SOUP

Steps:

• Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
• In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
• In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

LIMA BEAN SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.

BABY LIMA BEANS (BUTTERBEANS)

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.

BABY LIMA BEANS

Steps:

• Shell the beans (if fresh) and wash thoroughly. Put 4 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes (if using frozen, cook about 10 minutes).
• Drain the liquid and stir in the butter. Sprinkle lightly with the pepper before serving.

BABY LIMA BEAN SOUP

Steps:

• In a large pot throw in;.
• Washed beans, and the rest of the ingredients, except for the salt.
• Put enough water or stock to completely cover all ingredients.
• Cook for around 3 to 3/12 hours, taste and add the salt if needed.
• ( depends on the ham )
• I put some mozzarella cheese in the bottom of the bowl -- and put the
• soup on top. It melts and gives the soup even more flavor.( as if it
• needed it.lol ).

DAD'S LIMA BEAN SOUP WITH HAM BONE

Steps:

• Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
• Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
• Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
• Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.

BABY LIMA BEANS AND SAUSAGE

Steps:

• Place 2 lbs. Lima's in 12 cups water. Bring to a soft boil and maintain for approximately 1 hour or until beans are mostly done but still a little crunchy. Throughout the cooking, add hot tap water to keep the beans covered and strain off any foam that appears.
• Fry bacon chunks until crispy and add bacon and grease to beans with boullion cubes.
• Cook beans the rest of the way.
• Cook sausage in a large skillet and add Frank's hot sauce and ground sage.
• Combine all ingredients and enjoy!

HAM AND LIMA BEAN SOUP

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.

BABY LIMA BEAN SOUP WITH MUSTARD GREENS, PEAS, AND ONIONS

Steps:

• Purée 1 cup lima beans with water in a blender until smooth, about 1 minute.
• Cook onion and garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 6 minutes. Add purée, remaining lima beans, salt, and pepper and simmer, covered, stirring occasionally, 3 minutes. Stir in peas and mustard greens and simmer, covered, 3 minutes.
• Stir in chives and season with salt and pepper.

LIMA BEAN PURéE

Steps:

• Combine 6 cups water, lima beans, garlic, and rosemary sprig in large saucepan. Boil until beans are very soft, about 20 minutes. Drain, reserving cooking liquid. Discard rosemary sprig. Transfer bean mixture to processor. Add butter and puree until smooth, adding some of reserved cooking liquid by tablespoonfuls as needed to moisten. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring occasionally and adding more reserved cooking liquid as needed to moisten.)