Lindas Luscious 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.

LUSCIOUS LIMA BEAN SOUP RECIPE

Steps:

• Cook the bacon in a skillet over medium heat until evenly brown and crisp. Drain and crumble.
• In a slow cooker, mix the cooked bacon, lima beans, butter beans and liquid, potatoes, celery, onions, carrots, and butter.
• Season lima beans mixture with marjoram, salt, and pepper. Pour in the chicken broth.
• Cover slow cooker, and cook soup for 7 hours on Low.
• Serve warm and enjoy.

REALLY DELICIOUS LIMA BEANS

Steps:

• In a skillet, heat the bacon over moderate heat. When partially rendered, add the olive oil. When the oil is hot add the onions, cover and cook for 15 minutes or until really tender. Add the garlic, tomato, tomato puree, and hot chili pepper and simmer, uncovered, for 5 minutes. Add the lima beans, cover and simmer for 15 minutes or until they have had a chance to absorb the flavors. Season to taste with salt and pepper and serve with grilled Italian sausages or breakfast sausages.

SANTA FE LIMA BEAN SOUP

Steps:

• Cook bacon in a large pan or dutch oven till crisp then remove the bacon.
• To the fat, add chopped onion and garlic , Saute for 5 minutes then remove from heat.
• Add beans, water, salt, pepper and bacon. Return to heat and bring to boil. Reduce heat, cover and simmer 1 1/2 hours or until beans are just tender.
• Add the tomatoes and brown sugar. Cover and simmer 1 hour until beans are very soft.
• Stir in Parsley flakes and chili powder. Cover and simmer 15 minutes longer.

LINDA'S PRESSURE COOKER LIMA BEANS

Steps:

• Put the hocks and water into your pressure cooker and set for one hour on high pressure.
• When done, remove to a bowl while the rest of the ingredients cook.
• Add all the veggies and seasonings to the liquid in the pressure cooker and set to high pressure for one hour.
• Meanwhile, pick the meat out of the hocks and dice.
• When the time is up on the pressure cooker let it cool down naturally and then add the meat back to the cooker.
• Test a lima bean - they should be creamy with no grainy texture at all. If they are grainy turn the pressure cooker on for about 15 more minutes.
• Serve it up with Yankee corn bread!
• This recipe is for frozen lima beans, not dried or canned.

NOTHIN' MUCH LIMA BEAN SOUP

Steps:

• Combine all ingredients in a large cooking pot and simmer for about 3 hours, covered, stirring occasionally.
• When the beans are tender, the soup is done.

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.

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.

LUSCIOUS LIMA BEAN SOUP II

Steps:

• Cook the bacon in a skillet over medium heat until evenly brown and crisp. Drain and crumble.
• In a slow cooker, mix the cooked bacon, lima beans, butter beans and liquid, potatoes, celery, onions, carrots, and butter. Season with marjoram, salt, and pepper. Pour in the chicken broth.
• Cover slow cooker, and cook soup 7 hours on Low.

LUSCIOUS LIMA BEAN SOUP II

Steps:

• Cook the bacon in a skillet over medium heat until evenly brown and crisp. Drain and crumble.
• In a slow cooker, mix the cooked bacon, lima beans, butter beans and liquid, potatoes, celery, onions, carrots, and butter. Season with marjoram, salt, and pepper. Pour in the chicken broth.
• Cover slow cooker, and cook soup 7 hours on Low.

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.

LIMA BEAN SOUP

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and cook until onion is translucent, stirring occasionally.
• Add tomatoes with their liquid, pinto beans, lima beans, brown sugar, salt and water.
• Bring to a boil.
• Reduce heat to low; cover and simmer 15 minutes or until lima beans are tender, stirring occasionally.
• Stir in white kidney beans, heat through.
• To serve, ladle soup into warm serving bowl; sprinkle with 1 to 2 ounces shredded Cheddar cheese if desired.