Lima Bean Soup With Dumplings Food

LIMA BEANS & DUMPLINGS

Steps:

• 1. Cook lima beans with salt & pepper and ham pieces in water until done. Stir often. When finished, leave (or add) about 1 inch of water covering the beans.
• 2. Add butter and milk. Continue cooking about 5 more minutes, until everything is boiling again. Stir well.
• 3. While you're waiting, mix the Bisquick & milk together to make the dumplings. Drop spoonfuls of dumpling batter onto the boiling beans.
• 4. Cook for 10 minutes UNCOVERED, then 10 minutes COVERED.
• 5. Serve hot with cornbread or bread & butter.

LIMA BEAN SOUP WITH DUMPLINGS

Steps:

• Wash beans, cover with water, soak overnight. Add more water when preparing to cook. Add salt. Cook until beans are almost tender. Add onion, pepper and ham. Cook until done. For Dumplings: Mix egg with salt and water. Add flour until mixture is quite stiff. Drop by teaspoonfuls into bubbling soup. Cook one minute.

LIMA BEAN AND DUMPLING SOUP RECIPE - (4/5)

Steps:

• Fill large pot 1/2 with water. Add limas and about 1 teaspoon salt. Bring to a boil, then turn down heat and simmer for about 20 minutes. Add one can petite tomatoes and simmer for 20 minutes more. Add one can whole corn with juice and one stick of butter. Bring to boil and add dumplings, breaking them into about 3-inch strips. Turn down heat and allow to simmer about 20-30 more minutes. Season to taste with salt and pepper. Stir and check to make sure dumplings do not stick together.

LIMA BEAN SOUP

Steps:

• Place rinsed lima beans and 2 quartered onions in a 6 quart pot.
• Fill with water until 2 inches from top.
• Bring to boil over medium heat.
• Once soup comes to boil, reduce heat and simmer 4 hours, stirring occasionally, replacing water as needed to keep at 2 inches from top of pot.
• After 4 hours place diced potatoes to soup and continue to simmer 1 more hour.
• Brown bacon pieces in frying pan, reserving all drippings.
• Slowly add browned bacon pieces and 3/4 of drippings to soup.
• Stir flour to remaining drippings in frying pan and stir till smooth.
• Add flour and dripping mixture to soup and stir well.
• Salt and pepper to taste, simmer for 5 minutes and serve.

BEAN SOUP WITH DUMPLINGS

Steps:

• In a large saucepan over medium heat, combine the first 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. , For dumplings, combine flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil; stir into dry ingredients. Drop into eight mounds onto boiling soup. Reduce heat; cover and simmer for 15-20 minutes (do not lift the cover).

LIMA BEAN SOUP

Steps:

• In a large (6 quart or larger) electric casserole, like a Crock-Pot, combine all ingredients except the light cream. Cook on low heat for 7 hours or until done. Cool slightly.
• Add the cream. Stir and serve.

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.

SPRING GREEN LIMA BEAN SOUP

Steps:

• In a soup pot or Dutch oven, place the broth and water over high heat. Add the lima beans and cover.
• Peel and chop the onion and add it to the pot. Add the salt, pepper and garlic.
• Keep the pot covered until the mixture comes to a boil. Then uncover and stir. Cover the pot and cook on medium-high, keeping a steady boil for 10 minutes, or until the beans are tender.
• Remove the soup from the stove. Using an immersion blender, puree the soup until it is smooth (or you can use a potato masher to do this). Place the pot over medium heat.
• In a small jar that has a lid, add the cornstarch and 1/4 cup cool tap water, and shake to mix well. Drizzle the cornstarch mixture into the soup, and stir constantly until the soup thickens, about 2 minutes.
• Serve immediately, garnished with bacon bits, sour cream and parsley, if desired.

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.

HEARTY LIMA BEAN SOUP

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.