RECIPE SUBMITTED BY Dorothy Nell Herron
Ham and Lima Bean Soup
8oz l
Lima Beans dried
2 Cups Onions Chopped
2 Garlic cloves minced
2 cans Chicken Broth
1 1/2 Cup Ham cooked chopped
1 Cup Carrots sliced
1/2 Cup water
1 Jalapeno Pepper chopped seeded
1 1/2 Tsp Salt
1 Tsp Black pepper
Place lima beans in a stock pot add water to cover beans by 2 inch. Boil beans 30 minutes cover and let set 30 minutes. Drain beans place back in pot. Add remainder of ingredients cook over medium heat until it boils then turn heat to low simmer covered for 1 hour. Serve and enjoy.
Note I keep extra chicken broth in case you need to add a little extra while cooking. I taste about half way through the cooking to make sure no extra salt is needed.
8oz l
Lima Beans dried
2 Cups Onions Chopped
2 Garlic cloves minced
2 cans Chicken Broth
1 1/2 Cup Ham cooked chopped
1 Cup Carrots sliced
1/2 Cup water
1 Jalapeno Pepper chopped seeded
1 1/2 Tsp Salt
1 Tsp Black pepper
Place lima beans in a stock pot add water to cover beans by 2 inch. Boil beans 30 minutes cover and let set 30 minutes. Drain beans place back in pot. Add remainder of ingredients cook over medium heat until it boils then turn heat to low simmer covered for 1 hour. Serve and enjoy.
Note I keep extra chicken broth in case you need to add a little extra while cooking. I taste about half way through the cooking to make sure no extra salt is needed.
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