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Ham and Lima Bean Soup

By: Pam Feldstein

"Pam Felstein trimmed down her hearty bean soup with savory results. The Owings Mills, Maryland cook suggests adding some instant potato flakes after the soup boils for a thicker version."

Rate/Review | Read Reviews (18)

Prep Time:
20 Min

Cook Time:
1 Hr 15 Min

Ready In:
1 Hr 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

1/2 pound dried baby lima beans
2 cups chopped onions
2 garlic cloves, minced
2 (14.5 ounce) cans reduced sodium chicken broth
1 1/2 cups cubed fully cooked lean ham
1 cup sliced fresh carrots
1/2 cup water
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh parsley
1/2 teaspoon pepper

Directions

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.
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.

Footnotes

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.