Lentil-Lima Bean Soup With Smoked Ham
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Yields:
-
1 quart
ingredients
- 1⁄2 cup dried baby lima beans
- 2 tablespoons unsalted butter (1/4 stick)
- 1 medium onion, thinly sliced
- 2 celery ribs, diced, tops reserved and diced
- 1 carrot, peeled and diced, top reserved and diced
- 1 garlic clove, minced
- 5 cups beef stock (preferably homemade)
- 1⁄2 cup dried lentils
- 1⁄4 cup finely diced smoked ham (preferably Black Forest)
- 1⁄2 bay leaf
- salt & freshly ground black pepper, to taste
directions
- Combine lima beans and enough cold water to cover in small saucepan.
- Simmer until beans are just tender, adding more water as necessary to keep beans covered, about 45 minutes.
- (Cooking times will vary depending on dryness of beans.).
- While limas are simmering, melt butter in large saucepan over medium-low heat.
- Add onions,celery tops,carrot top and garlic and cook until onion is soft, stirring occasionally, about 15 minutes.
- Roughly puree onion mixture in food processor and return to saucepan.
- Add celery,carrot,stock,lentils,ham,bay leaf and pepper and simmer until lentils are tender, about 30 minutes.
- Add lima beans and cooking liquid to saucepan and simmer 10 minutes.
- Cool completely to allow flavors to mellow.
- Season to taste with salt, remove bay leaf and reheat soup gently before serving.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas