LIMA BEAN SOUP
A yearly Lima Bean Festival in nearby West Cape May honors the many growers there and showcases different recipes using their crops. This comforting chowder was a contest winner at the festival several years ago. -Kathleen Olsack, North Cape May, New Jersey
Provided by Taste of Home
Time 40m
Yield 12 servings (3 quarts)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 110 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 431mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
CREAMED LIMA BEANS
When my DH and I got married he requested Creamed Lima Beans. I had heard of Creamed Corn before but never limas. I soon found out it was a dish his great aunt prepared for him regularly so I dutifully learned to fix it too. She also used this sauce for creamed peas or carrots.
Provided by Marg CaymanDesigns
Categories Beans
Time 12m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook lima beans according to package directions; I use the microwave.
- Melt butter in saucepan, stir in flour and blend well.
- Add milk, about 1/2 cup at a time, and blend with whisk.
- Cook over medium heat until thickened.
- Total amount of milk depends on how thick you prefer the sauce to be.
- Stir in sugar, salt and pepper.
- Add cooked, drained lima beans.
LUSCIOUS LIMA BEAN SOUP
Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!
Provided by Ann Caterina
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h30m
Yield 9
Number Of Ingredients 9
Steps:
- Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
- In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
- In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.9 g, Protein 11.4 g, SaturatedFat 0.5 g, Sodium 46.2 mg, Sugar 6.7 g
DAD'S LIMA BEAN SOUP WITH HAM BONE
This was one of my father's favorite dishes, a staple of Depression-era cooking when fresh meat was scarce and soup stretched everything. Simmered until thick, with chunks of ham - even lima-bean-haters enjoy this hearty soup.
Provided by Sharon
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 5h32m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 296 calories, Carbohydrate 40.5 g, Cholesterol 15.9 mg, Fat 7.5 g, Fiber 12.1 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 710.2 mg, Sugar 7.1 g
LIMA BEAN SOUP WITH PARMESAN BACON CRISP
Steps:
- Preheat oven to 400 degrees F.
- In a large heavy-bottomed pot, cook onion in butter and oil over medium heat until translucent about 10 minutes. Add the carrot and celery and cook another 5 minutes.
- While vegetables are cooking, place lima beans in boiling water and cook until very soft about 10 minutes. Drain lima beans and add to the pot with the sliced apple. Pour in the chicken broth. Lower heat and simmer an additional 5 minutes. Then puree with a hand blender. Season with salt and pepper, to taste.
- For the Parmesan Bacon Crisp: Line a cookie sheet with aluminum foil and spray with cooking spray. Make 4 to 5 lines with the Parmesan, about 1-inch wide and 4-inches long. Sprinkle with bacon. Bake for about 7 to 10 minutes or until golden and crisp. Remove from oven and let cool. Peel crisp from foil and serve with soup.
- Cook's Note: For additional flavor, add an additional 1/2 cup of Parmesan and 1/4 cup bacon to the soup before pureeing. Also a dollop of sour cream adds a creamy finish to this healthy soup.
- This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
LIMA BEAN SOUP
Provided by Donna St. George
Categories dinner, easy, main course
Time 7h15m
Yield 3 quarts, about 9 servings
Number Of Ingredients 14
Steps:
- In a large (6 quart or larger) electric casserole, like a Crock-Pot, combine all ingredients except the light cream. Cook on low heat for 7 hours or until done. Cool slightly.
- Add the cream. Stir and serve.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 19 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 498 milligrams, Sugar 6 grams, TransFat 0 grams
CROCKPOT LIMA BEAN SOUP
This is an old recipe from the original crockpot that took me time to find. Great for winter or anytime. Use more or less ham/bacon to taste...ham for less fat, but bacon adds more flavor. I like adding a little more green pepper and onions...great for experimenting. Be prepared to sleep in separate rooms after eating or take some Bean-O!!!
Provided by steelerloop
Categories Pork
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place All Ingredients In Crockpot And Stir Well. Cook On Low 7-10 Hours (4-5 On High). Serve With Wedges Of Cornbread. Recipe May Be Doubled For 4-1/2 Quart Pot Or Larger.Enjoy!
Nutrition Facts : Calories 128.6, Fat 1.8, SaturatedFat 0.5, Cholesterol 9.8, Sodium 1054.7, Carbohydrate 20.5, Fiber 4.3, Sugar 5.7, Protein 8.7
CREAMY LIMA BEAN SOUP WITH BACON
Steps:
- In a skillet cook the bacon over moderate heat, turning it, until it is crisp, transfer it to paper towels to drain, and crumble it. Transfer 1 tablespoon of the fat to a heavy saucepan and in it cook the onion over moderately low heat, stirring, until it is softened. Add the broth, 1 cup water, and the lima beans, simmer the mixture for 8 minutes, or until the beans are tender, and season it with salt and pepper. In a food processor purée the soup, return it to the pan, and heat it over moderate heat until it is hot. Ladle the soup into 2 bowls and sprinkle the scallion green and the bacon over it.
CREAMY LIMA-BEAN SOUP WITH PASTA AND PEPPERS
Pureeing this lima-bean soup makes it creamy; tiny pasta shapes add texture, and roasted red bell peppers give the soup an appealing fall color.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Heat broiler. Place peppers, skin sides up, on a baking sheet. Broil 4 inches from heat until charred, 18 to 20 minutes. Let cool slightly; using a paper towel, rub off blackened skins. Coarsely chop peppers; set aside.
- Heat oil in a large saucepan over medium heat. Cook onion and carrots until beginning to soften, about 5 minutes. Add garlic, and cook until fragrant, about 1 minute.
- Add broth, thyme, lima beans, and 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer 15 minutes. Stir in basil and lemon juice.
- Working in batches (do not fill container more than halfway), puree soup in a blender or food processor until smooth. Return soup to pan; bring to a boil, and add pasta and reserved peppers. Season with salt and pepper. Serve hot.
LIMA BEAN CASSEROLE
When my daughter was growing up, I could get her to eat lima beans in this casserole with lots of cheese. She's an adult now and still thinks cheese helps almost every vegetable recipe!-Tickle Ragland, Hodgenville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine lima beans, soup, celery and milk. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and bread crumbs. , Cover and bake at 350° for 25 minutes. Uncover; bake 10 minutes longer or until the bread crumbs are lightly browned.
Nutrition Facts : Calories 152 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 433mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.
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