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Butter, Lima Bean and Cabbage Soup Recipe

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This recipe for Butter, Lima Bean and Cabbage Soup, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Saturday, October 11, 2008


8 cups water
1 cup great northern beans
2 1/2 lbs smoked hocks
2 beef bullion cubes
3 garlic cloves, crushed
2 cups shredded cabbage
1 cup dried lima beans
1 8 oz can tomato sauce
1 large onion, chopped
1/2 teaspoon pepper
2 cups cooked mashed potatoes
2 med carrots
2 tablespoons brown sugar
2 tablespoons prepared mustard

Heat water and beans to boiling in 4 quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand one hour. Add tomato sauce, pork hocks, onion, bullion granules, pepper and garlic to beans. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender. Do not bring to boil or beans will burst. Remove pork from broth. Cool pork about 10 minutes or just until cool enough to handle. Remove pork from bones. Cut into 1/2 inch pieces. Skim fat from broth. Stir pork and remaining ingredients into broth. Heat to boiling; reduce heat. Cover and simmer for about 45 minutes or vegetables are tender.




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