The Best Recipes: Dad's Lima Bean Soup with Ham Bone

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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."

Ingredients :

• 1 (16 ounce) package dried lima beans
• 1 ham bone with some meat
• 8 cups water, or more as needed
• 1 tablespoon olive oil
• 4 stalks celery, diced
• 1 onion, diced
• 1/2 pound diced cooked ham
• 4 carrots, peeled and sliced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried parsley

Instructions :

Prep : 20M	Cook : 8M	Ready in : 5H32M

• 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.

Notes :

• You can also soak the beans overnight.
• If you don't have a ham bone, you can also use 1/2 pound bacon or salt pork. Add the bacon or pork to the pan over medium heat, and let cook for a few minutes. Add onions and celery and stir-fry for 7 to 10 minutes, until onions are translucent and bacon is cooked.

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