"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Lima Bean and Ham soup Recipe

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This recipe for Lima Bean and Ham soup, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda Stender
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. dry Lima beans
1/2 onion chopped
2 stalks celery chopped
1 ham bone
extra ham chopped up (about 2 cups)
1 Tbs. butter
Spices: (use them all) garlic powder, parsley, basil, sage, and marjoram.

Directions:
Directions:
Rinse the beans, check them for bad ones, then put in a large pot with about 6 cups of water. Bring to a boil and boil for about 5 minutes. Cover, turn off and let sit for an hour. Drain beans then add back in 4 cups of clean water. Add ham bone and cover but leave it open a crack to let the steam escape. Simmer for about 3 hours.
In a separate pan, melt butter, add chopped onion and celery. Stir until onion is translucent.
Remove ham bone from beans, remove any meat left on it,and add it and extra ham into beans. Add cooked onion and celery. Cook 10 minutes, then season with all the spices to taste. Cook for 10 minutes then serve.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
If using a crock pot: soak beans overnight, drain. Add ham and beans; cook all day on low. Add cooked onion, celery, and spices one hour before serving.

 

 

 

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