Ingredients
8
8 servings
- •1 ham bone with some meat
- •8 cups water, plus more as needed
- •1 (16 ounce) package dried lima beans
- •1 tablespoon olive oil
- •4 stalks celery, diced
- •1 onion, diced
- •0.5 pound diced cooked ham
- •4 carrots, peeled and sliced
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •1 teaspoon dried parsley
Instructions
- 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.
- Meanwhile, place lima beans in a large pot; pour in enough cold water to cover. Bring to a boil; remove pot from heat, cover, and let stand for 1 hour. Drain and rinse beans.
- Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 5 to 7 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.
Nutritional Facts
Per 8 servings
- Calories: 296
- Carbohydrate: 41g
- Fat: 8g
- Fiber: 12g
- Protein: 18g
- Sugar: 7g
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