Lamb And Lima Bean Soup Moroccanalgerian Food

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.

LIMA BEAN SOUP WITH PARMESAN BACON CRISP

Steps:

• Preheat oven to 400 degrees F.
• In a large heavy-bottomed pot, cook onion in butter and oil over medium heat until translucent about 10 minutes. Add the carrot and celery and cook another 5 minutes.
• While vegetables are cooking, place lima beans in boiling water and cook until very soft about 10 minutes. Drain lima beans and add to the pot with the sliced apple. Pour in the chicken broth. Lower heat and simmer an additional 5 minutes. Then puree with a hand blender. Season with salt and pepper, to taste.
• For the Parmesan Bacon Crisp: Line a cookie sheet with aluminum foil and spray with cooking spray. Make 4 to 5 lines with the Parmesan, about 1-inch wide and 4-inches long. Sprinkle with bacon. Bake for about 7 to 10 minutes or until golden and crisp. Remove from oven and let cool. Peel crisp from foil and serve with soup.
• Cook's Note: For additional flavor, add an additional 1/2 cup of Parmesan and 1/4 cup bacon to the soup before pureeing. Also a dollop of sour cream adds a creamy finish to this healthy soup.
• This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.

LAMB AND LIMA BEAN SOUP (MOROCCAN/ALGERIAN)

Steps:

• Place the Lima beans in a large bowl and cover with water. Allow to soak overnight. Rinse well and drain before using.
• Heat the olive oil in a large saucepan, cook the lamb until browned on all sides to seal it. Add all the vegetables (EXCEPT tomatoes) and cook until softened - stir well.
• Add the beans, stock and water to the pan and bring to the boil. Reduce heat and simmer covered for 1 hour. Skim the surface around every 20 minutes or so.
• Remove lamb from pan. If using lamb on the bone, remove all bones. Pull lamb into small pieces. return lamb to pan along with the tomatoes. Simmer for another hour covered.
• Remove from heat and add the coriander and lemon juice. Stir well then serve with fresh bread.

WHITE BEAN AND LAMB SOUP

Steps:

• Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse.
• In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1/1/2 hours, or until beans are tender.
• Rinse spinach, and then place in a saucepan. Place over medium heat, and cook until wilted. This will only take a short time, and you will not need to add more liquid to the pan.
• Top each serving of soup with wilted spinach and crumbled feta cheese.

LAMB SHANK WITH LIMA BEANS IN THE FRENCH STYLE

Steps:

• To reconstitute the dried beans, soak them overnight or bring them to a boil in a pan of water, remove from heat, let soak two hours, then drain.
• Preheat the oven to 325 degrees.
• Heat 4 tablespoons of the oil in a large saute pan. Over medium-high heat brown the lamb on all sides, and set aside. Drain the fat, and deglaze the pan with the water. Set the liquid aside.
• In a large, heavy ovenproof casserole, saute the chopped shallots in the remaining 2 tablespoons of oil over a low-medium heat, until translucent. Add garlic; saute for another minute. Add the brandy or grappa and the tomatoes; cook over low heat for five minutes. Add the bay leaf and thyme.
• Arrange the lamb in the pan, meatier side down, add the drained beans, add the deglazing liquid from the browning pan, and pour in the wine. Bring slowly to a simmering boil; reduce the heat to a simmer, and simmer five minutes.
• Cover and bake in the oven for two hours, or cook on top of the stove for two hours, checking periodically that the liquid is at a simmer, not a rolling boil.
• Serve one shank to a person with a cup of beans and liquid.

BARBS BUTTER BEAN OR LIMA BEAN SOUP

Steps:

• Put beans into large soup pot cover with water bring to a boil for 2 minutes, turn off heat and let set for 1 hour, Drain off water.
• Add the 6 cups water to the beans and bring to a boil & simmer; at this point if I an using ham or ham hocks I put them in a smaller saucepan and cook them until done.
• When beans are starting to get tender add ham (& broth from ham) or Kielbasa, tomatoes, onion , carrots, celery and simmer until done.
• Season with salt and pepper to taste: also for a thicker soup add the 2 tablespoons flour to a little water, add to soup and simmer, check seasonings.

AFRICAN BEAN SOUP

Steps:

• Melt margarine in large stock pot.
• Add carrots. Cook for 5 minutes.
• Add water, black eyed peas, navy beans, green pepper, salt, and crushed red pepper (add more water, if necessary, to cover).
• Cook, covered, until ingredients are tender, 1 1/2-2 hours.
• Add peanuts, onion powder, basil, and coriander during last 10-15 minutes of cooking.
• Taste to correct seasonings.
• Soup should be thick.

LAMB AND WHITE BEAN SOUP

Steps:

• Combine all ingredients except salt and pepper in a slow cooker; cover and cook on low until beans are tender, 7-8 hours.
• Remove lamb shanks; cut meat into bite sized pieces and return to soup.
• Discard bones and bay leaves; season to taste with salt and pepper.