BAKED GIANT WHITE BEANS WITH CABBAGE
This slow-baked bean and cabbage dish is luxurious in both taste and texture. The limas become soft and pillowy after their long, slow simmer, while releasing some of their starch into the bean broth; the cabbage sweetens over time and almost melts into the velvety broth. Baked beans with cabbage traditionally contain a ham bone or some salt pork for flavor, but I get that rich umami flavor with Parmesan rinds.
Provided by Martha Rose Shulman
Time 3h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees.
- Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
- Add the beans, water, bouquet garni and salt and pepper. Bring to a simmer, cover and place in the oven. Bake 1 hour and add the remaining garlic; taste and adjust salt. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy. Taste and adjust salt. Remove the bouquet garni. Stir in the chopped parsley. Serve hot or warm.
LIMA BEAN OKRA SOUP
This soup's unique flavor comes from the wonderful combination of allspice, okra, tomatoes, corn, pepper and cloves. Every serving is loaded with nutrition and color.-Clara Coulston, Washington Court House, Ohio
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the green pepper, onion and cloves in butter until vegetables are tender. Discard cloves. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beans are tender.
Nutrition Facts :
HEARTY LIMA BEAN SOUP
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
Time 3h10m
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, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 437mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 8g fiber), Protein 9g protein.
BDUKES LIMA BEANS, CABBAGE AND SMOKED SAUSAGE
I had some left over cabbage and ham hock and threw this together. This is delicious served over cornbread. I was very surprised because it sounded yucky.
Provided by BDUKE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- In a large pot, combine the lima beans, ham hocks, water, cabbage and butter. Season with salt, pepper and garlic powder. Bring to a boil, then reduce heat to low and set a lid on top but leave a crack for steam. Simmer for 1 1/2 hours. Remove the lid, add the tomatoes and sausage; simmer with the lid on until beans are completely tender, 15 to 20 minutes.
Nutrition Facts : Calories 675.8 calories, Carbohydrate 42.8 g, Cholesterol 103.1 mg, Fat 40.4 g, Fiber 12.6 g, Protein 34.7 g, SaturatedFat 17.5 g, Sodium 1575.6 mg, Sugar 9.9 g
DAD'S LIMA BEAN SOUP WITH HAM BONE
This was one of my father's favorite dishes, a staple of Depression-era cooking when fresh meat was scarce and soup stretched everything. Simmered until thick, with chunks of ham - even lima-bean-haters enjoy this hearty soup.
Provided by Sharon
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 5h32m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 296 calories, Carbohydrate 40.5 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 12.1 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 710.2 mg, Sugar 7.1 g
CABBAGE AND WHITE BEAN SOUP
Steps:
- Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
- Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour. Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
- When beans are almost done, peel potatoes and cut into 1-inch pieces. Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
- Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.
- Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.
- Serve soup with toasts.
LIMA BEAN AND CABBAGE SOUP
Make and share this Lima Bean and Cabbage Soup recipe from Food.com.
Provided by Joanie Grow
Categories Beans
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In the morning drain beans, add new water to cover beans, and cook for 45 minutes.
- Add all the other ingrendents, mix and and simmer for an additional 30 minutes.
TOMATO-CABBAGE SOUP WITH LIMA BEANS
Make and share this Tomato-Cabbage Soup with Lima Beans recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven, heat the oil over medium heat.
- Add in the cabbage and onion; cook, stirring frequently, for 10 minutes or until golden.
- Add in the tomatoes, broth, cumin, and allspice; stir to combine.
- Bring mixture to a boil; lower heat and simmer for 30 minutes.
- Add in the lima beans and simmer for 20 minutes or until tender.
- Add salt and pepper to taste.
- Serve hot.
NAPA CABBAGE AND BEAN SOUP
This Napa cabbage and bean soup is vegetarian comfort food! Ready in just 30 minutes, this delicious and very simple soup is so flavorful you'll want more!
Provided by David & Debbie Spivey
Categories Main Course Soup
Time 30m
Number Of Ingredients 9
Steps:
- Cut the bottom off the cabbage, then peel away the cabbage leaves; cut or tear into two-inch pieces. Rinse the leaves with cold water. Allow them to drain or use a salad spinner to remove excess water.
- Heat the oil in a medium pot over medium heat; add the garlic and red-pepper flakes. Cook, stirring, about 1 minute, or until oil becomes fragrant (do not brown).
- Add cabbage, toss to coat, and season with salt, to taste. Cook until cabbage is just wilted, about 2 minutes.
- Toss the beans and chickpeas into a strainer and rinse with cold water. Shake out excess water and add them and the broth to the pot of cabbage; bring to a simmer.
- Cook until heated through, about 3 to 5 minutes.
- Remove garlic and add salt and pepper if needed.
- Serve with crusty bread, lemon wedges, and red pepper flakes.
Nutrition Facts : Calories 330 kcal, Carbohydrate 42 g, Protein 14 g, Fat 13 g, SaturatedFat 1 g, Sodium 1548 mg, Fiber 13 g, Sugar 7 g, ServingSize 1 serving
RUSTIC CABBAGE, POTATO & WHITE BEAN SOUP
Something about cabbage I just love in soups! Enjoy this hearty and flavorful cabbage and white bean soup with freshly homemade socca or crusty bread.
Provided by Julie | The Simple Veganista
Categories Soup
Time 45m
Number Of Ingredients 13
Steps:
- Washing Leeks: Slice off the root end and the dark green parts. Slice in half lengthwise. Run under cold running water, opening up the layers as you rinse to remove and dirt between the leaf sheaths. Lay on flat surface and cut into thin slices horizontally (widthwise).
- Saute: In a large dutch oven or stock pot, heat water/oil over medium to medium-high heat, add leeks, carrots and celery, saute for 5 minutes. Smells delicious already! Add garlic and spices, saute for 1 minute more or until fragrant.
- Add remaining ingredients: Add tomatoes, potatoes, cabbage, beans, and veg broth.
- Simmer: Bring to a boil, cover, reduce heat to low, and simmer for 20 - 30 minutes, or until potatoes and cabbage are tender. Taste for seasoning adding salt & pepper as needed.
- Serve topped with parsley and a serving of gluten-free socca or crusty artisan bread. Enjoy!
- Serves 4 - 6
- Leftovers can be stored in the refrigerator in covered containers for up to 6 days. For longer storage, keep in the freezer using freezer safe containers or bags for up to 2 - 3 months.
Nutrition Facts : Calories 247 calories, Sugar 9.3 g, Sodium 251.5 mg, Fat 2 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 49.9 g, Fiber 12.2 g, Protein 10.3 g, Cholesterol 0 mg
LIMA BEAN AND KIELBASA SOUP
Slice the sausage and chop the vegetables - your dinner will get ready in slow cooker till you come back home in the night.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h30m
Yield 12
Number Of Ingredients 10
Steps:
- Mix all ingredients except tomatoes in 5- to 6-quart slow cooker.
- Cover and cook on high heat setting 10 to 12 hours or until beans are tender.
- Stir in tomatoes.
- Cover and cook on high heat setting about 15 minutes or until hot.
Nutrition Facts : Calories 215, Carbohydrate 24 g, Cholesterol 20 mg, Fiber 7 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 650 mg
LIMA BEAN SOUP WITH HAM
Steps:
- Enjoy!
Nutrition Facts : Calories 212 kcal, Carbohydrate 21 g, Cholesterol 42 mg, Fiber 5 g, Protein 12 g, SaturatedFat 5 g, Sodium 773 mg, Sugar 5 g, Fat 10 g, ServingSize 6 bowls (6 servings), UnsaturatedFat 0 g
COUNTRY LIMA BEAN AND CABBAGE SOUP
In Louisiana just about everyone has some type of garden. Staple favorites in gardens are turnip greens, mustard greens, collard greens, cabbage and plenty of beans. This particular recipe was given to me by a sweet lady in our church who has since passed away. I've made it several times during the winter months when we had a...
Provided by Tammy Raynes
Categories Bean Soups
Time 10h
Number Of Ingredients 9
Steps:
- 1. In large slow cooker, combine beans, broth, onion, marjoram, garlic, red pepper, salt, pepper and cabbage. Cover and cook on low heat setting for 10 to 11 hours.
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4.6/5 (5)Category SoupServings 2Total Time 1 hr 45 mins
- Rinse and sort beans. Add 1 pound of beans to a pot filled with 8 cups of hot water and on high heat, boil beans in a rapid boil for 3 to 5 minutes. Remove from heat, cover with a lid, and set aside for 1 hour. Drain water and rinse beans again in cold water.
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BRAISED CABBAGE & LIMA BEANS OVER TOAST RECIPE | …
From eatingwell.com
Category Healthy Cabbage RecipesCalories 364 per servingTotal Time 2 hrs 45 mins
- Drain the soaked beans and rinse. Place in a large pot and add enough water to cover by 2 inches. Bring to a boil over high heat. Adjust heat to maintain a gentle simmer, cover and cook until tender, 1 1/2 to 2 hours. (Alternatively, cook beans in a pressure cooker or slow cooker.) Reserve 2 cups of the cooking liquid and drain the beans.
- Heat 1 tablespoon oil in the pot over medium heat. Add onion, garlic and a pinch of salt; cook, stirring occasionally, until the onion is starting to brown, 5 to 8 minutes. Stir in broth and the reserved cooking liquid, scraping up any browned bits. Stir in cabbage and ground pepper. Bring to a boil. Adjust heat to maintain a simmer, cover and cook until the cabbage is very tender, about 25 minutes. Season with the remaining 1/2 teaspoon salt.
- Gently mix in the beans. Cover and simmer for 10 minutes. Serve the bean mixture over toast and top with the remaining 2 tablespoons oil, cheese and cracked pepper.
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From daisyskitchen.com
Cuisine InternationalTotal Time 1 hr 5 minsCategory SoupCalories 450 per serving
- Place all ingredients in the crock pot and stir. If you are using the spinach, do not add at this time. Cover and cook on low for approximately 10 hours or until beans are tender. When beans are tender, add washed spinach and cook anther minute or two.
- Serve topped with some thinly grated jack cheese and some homemade croutons. (recipe for croutons is under "Healthy Soups" on this site)
INSTANT POT WHITE BEAN, CABBAGE & TOMATO SOUP - KITCHEN SKIP
From kitchenskip.com
Reviews 2Servings 6Cuisine AmericanCategory Soup
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HAM BUTTER BEAN SOUP WITH SAVOY CABBAGE - ERICA JULSON
From ericajulson.com
5/5 (2)Estimated Reading Time 2 minsServings 8Total Time 1 hr 30 mins
- Heat the olive oil in a dutch oven or other heavy soup pot over medium heat. Add the onion, garlic, celery, carrots, bay leaf, thyme, salt, and pepper and sauté until softened, and just about to start browning.
- At this point, add the chicken stock, cabbage, ham, and butter beans and stir to combine. Bring to a boil, then reduce the heat to a simmer. Cover and let cook for 45 minutes, until some of the beans have broken down slightly to thicken the soup, and the cabbage is cooked through. Turn off the heat and stir in the parsley and apple cider vinegar.
- Ladle into deep soup bowls, top with parmesan and freshly grated parmesan cheese, and serve with baguette slices.
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