SAUERKRAUT & LIMA BEAN SOUP
Found this on another site in response to a request for a hearty ham and bean soup. Combo is delicious! Cooking time varies according to which method you use, stove top or crock pot. Can be creative with toppings(garnishes). The amount of ham is an estimate.
Provided by Nana Lee
Categories One Dish Meal
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Put ham and lima beans in large pot and fill with water.
- Cook 2 to 2 1/2 hours. (Or use crockpot and adjust times accordingly).
- Meanwhile, peel 6 potatoes and cut into medium pieces.
- Remove ham, let cool a little and shred the ham.
- Place ham back into the pot.
- Add potatoes to soup.
- Cook approximately 20 minutes, depends on size of potato pieces.
- When potatoes are done, use masher or hand held mixer to mash the ingredients in the soup for a few minutes.
- Add sauerkraut and cook 15 minutes more.
- Can be served with sour cream topping or other garnishes, as desired.
- SUGGESTED TOPPINGS:.
- carraway seed; sherry; creme fraiche; chopped cilantro; etc.
Nutrition Facts : Calories 1009, Fat 31.1, SaturatedFat 11.3, Cholesterol 159.8, Sodium 1462.5, Carbohydrate 108.5, Fiber 30.1, Sugar 14.5, Protein 75
SAUERKRAUT AND BEAN SOUP
Make and share this Sauerkraut and Bean Soup recipe from Food.com.
Provided by Lali8752
Categories One Dish Meal
Time 2h25m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Bring the kidney beans to a boil in a large pot with plenty of salted water.
- Remove from the heat, cover and set aside for 1 hour.
- In a Dutch oven, heat oil over high heat, season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned.
- Add the sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
- Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer.
- Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
- Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded.
- Season with salt and pepper, to taste, and serve.
Nutrition Facts : Calories 111.1, Fat 5.8, SaturatedFat 1.5, Cholesterol 30, Sodium 167.3, Carbohydrate 3, Fiber 0.4, Sugar 1, Protein 11.3
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
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
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.
HEARTY LIMA BEAN SOUP
This colorful soup has a golden broth dotted with tender vegetables and lima beans. It makes an excellent lunch or first course.-Betty L. Korcek, Bridgman, Michigan
Provided by Taste of Home
Categories Lunch
Time 3h10m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 13
Steps:
- Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan. , Add ham bone and 2-1/2 qt. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. , Debone ham and cut meat into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender. , In a small skillet, saute garlic in butter for 1 minute. Stir in the flour, salt, pepper and paprika. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes or until heated through.
Nutrition Facts : Calories 172 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 437mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 8g fiber), Protein 9g protein.
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