Barbs Butter Bean Or Lima Bean Soup Recipes

Steps:

• In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.

Steps:

• Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
• Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
• Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
• Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.

Steps:

• Put beans into large soup pot cover with water bring to a boil for 2 minutes, turn off heat and let set for 1 hour, Drain off water.
• Add the 6 cups water to the beans and bring to a boil & simmer; at this point if I an using ham or ham hocks I put them in a smaller saucepan and cook them until done.
• When beans are starting to get tender add ham (& broth from ham) or Kielbasa, tomatoes, onion , carrots, celery and simmer until done.
• Season with salt and pepper to taste: also for a thicker soup add the 2 tablespoons flour to a little water, add to soup and simmer, check seasonings.

Steps:

• Heat oil in large saucepan over medium heat.
• Add onion and cook until onion is translucent, stirring occasionally.
• Add tomatoes with their liquid, pinto beans, lima beans, brown sugar, salt and water.
• Bring to a boil.
• Reduce heat to low; cover and simmer 15 minutes or until lima beans are tender, stirring occasionally.
• Stir in white kidney beans, heat through.
• To serve, ladle soup into warm serving bowl; sprinkle with 1 to 2 ounces shredded Cheddar cheese if desired.

Steps:

• In a microwave-safe bowl, combine the first 5 ingredients. Cover and microwave on high until heated through, about 2 minutes. Pour into 4 serving bowls; drizzle each with lime juice. Sprinkle with cheese and green onions.

Steps:

• Pick over beans wash and soak overnight.
• Chop onion and dice the carrot.
• Melt the butter and oil together and saute the onion until transparent.
• Drain the beans and add to the pot with the measured water and all the remaining ingredients except the parsley.
• simmer for about an hour until beans are soft and adjust the seasoning.
• sprinkle with parsley and enjoy.