DIRECTIONS
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Place lima beans in a Dutch oven or soup kettle; 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 rinse beans, discard liquid.
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In a Dutch oven coated with nonstick cooking spray, cook onions and garlic until tender. Stir in the broth, ham, carrots, water, jalapeno, parsley, pepper and lima beans. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until beans are tender.
When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Nutritional Analysis: 1-1/3 cups equals 263 calories, 3 g fat (1 g saturated fat), 13 mg cholesterol, 932 mg sodium, 39 g carbohydrate, 12 g fiber, 22 g protein. Diabetic Exchanges: 3 very lean meat, 1 starch, 1 vegetable.
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