| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
One dish me, Soups |
5 |
Servings |
INGREDIENTS
| 2 |
lg |
Ham bones, or ham hocks with lots of ham remaining on the bones |
| 1 |
lb |
(or 2) lima beans, dry, lg. or small |
| 1 |
|
Onion, diced very small |
|
|
Salt, to taste |
|
|
Pepper, to taste |
|
|
Season salt, to taste |
|
|
Garlic powder, to taste |
| 2 |
|
Whole bay leaf |
|
|
Liquid smoke flavoring, optional, to taste |
| 1 |
cn |
Chicken broth, if needed |
| 1 |
|
Stalk celery, optional, chopped |
| 1 |
|
Whole carrots, optional, chopped |
| 1 |
|
Clove garlic, optional, chopped |
INSTRUCTIONS
1. Boil ham bones in large pot until ham is easily removed from bones,
about 2 hours. 2. Drain reserved liquid, cool to remove fat from liquid or
drain off as much fat from liquid as possible. 3. When ham is cool enough
to touch, pick ham off bones & into bite size pieces. 4. While ham is
cooking rinse & clean lima beans per package instructions, soak if needed.
5. Add lima beans, onions, carrots, celery, garlic & ham in a large pot &
cover with defated liquid from cooked ham. 6. Add only enough liquid to
just cover beans and onions. 7. Bring to a boil, reduce heat, season with
all seasonings, add bay leaf & simmer all day or until beans are cooked to
your liking. 8. Stir every 10 to 15 minutes. 9. Add more liquid as needed
or to make soup as thick or thin as you like. 10. If you do not have enough
liquid left from the boiled ham you can use water or can chicken broth. 11.
Adjust seasonings to your liking. If not enough smoke flavor add a little
liquid smoke when soup is almost done.
Per serving: 252 Calories; 8g Fat (29% calories from fat); 17g Protein; 28g
Carbohydrate; 41mg Cholesterol; 424mg Sodium
Recipe by: Judy Johnson & Vicki Wiltshire
Posted to MC-Recipe Digest V1 #479 by "Wiltshire's" <wilshire@cyberg8t.com>
on Feb 10, 1997.
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