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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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When I was little, my father could be found in the kitchen during his free time. This soup is one of his most memorable dishes...and one of my most treasured recipes. Ingredients:
1 pound dried large lima beans |
1 broiler/fryer chicken (3 to 3-1/2 pounds) |
3 quarts water |
2 celery ribs with leaves, sliced |
4 chicken bouillon cubes |
2-1/2 teaspoon salt |
1/2 teaspoon pepper |
3 medium carrots, chopped |
4 cups chopped fresh spinach |
2 tablespoons minced fresh parsley |
Directions:
1. In a Dutch oven, combine the beans, chicken, water, celery, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender.
2. Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. Add carrots; simmer for 30 minutes or until tender. Stir in spinach and parsley; heat through. Yield: 12-14 servings (3-1/2 quarts).
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