Country Lima Bean And Cabbage Soup Recipes

Steps:

• In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.

Steps:

• Heat the oil in a large saucepan over medium heat.
• Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
• Transfer the cooked vegetables into a 6-quart slow cooker.
• Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
• Cover and cook on LOW for 8 hours.
• Just before serving, stir in the liquid smoke (if using), and parsley; taste to adjust seasonings.

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:

• In a large pot, combine the lima beans, ham hocks, water, cabbage and butter. Season with salt, pepper and garlic powder. Bring to a boil, then reduce heat to low and set a lid on top but leave a crack for steam. Simmer for 1 1/2 hours. Remove the lid, add the tomatoes and sausage; simmer with the lid on until beans are completely tender, 15 to 20 minutes.

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:

• In the morning drain beans, add new water to cover beans, and cook for 45 minutes.
• Add all the other ingrendents, mix and and simmer for an additional 30 minutes.

Steps:

• In a wide 8 quart pot or dutch oven, heat 2 tbls. oil until hot.
• Stir in garlic, onions, carrots, thyme and rosemary.
• Saute until vegetables soften, about 10 minutes.
• Stir in broth, 4 cups water, cabbage, lima beans, and sausage.
• Bring to a boil, reduce heat and simmer , partially covered, for 45-55 minutes or until beans are tender.
• Stir in potato and macaroni.
• Simmer uncovered for 10-15 minuted or until cooked through.
• Season to taste.

Steps:

• In a large Dutch oven, heat the oil over medium heat.
• Add in the cabbage and onion; cook, stirring frequently, for 10 minutes or until golden.
• Add in the tomatoes, broth, cumin, and allspice; stir to combine.
• Bring mixture to a boil; lower heat and simmer for 30 minutes.
• Add in the lima beans and simmer for 20 minutes or until tender.
• Add salt and pepper to taste.
• Serve hot.