 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
|
Pam Felstein trimmed down her hearty bean soup with savory results. The Owings Mills, Maryland cook suggests adding some instant potato flakes after the soup boils for a thicker version. Ingredients:
8 ounces dried baby lima beans |
2 cups chopped onions |
2 garlic cloves, minced |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1-1/2 cups cubed fully cooked lean ham |
1 cup sliced fresh carrots (1/4-inch slices) |
1/2 cup water |
1 jalapeno pepper, seeded and chopped |
2 tablespoons minced fresh parsley |
1/2 teaspoon pepper |
Directions:
1. Place lima beans in a Dutch oven or soup kettle; 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 rinse beans, discard liquid.
2. In a Dutch oven coated with cooking spray, cook onions and garlic until tender. Stir in the broth, ham, carrots, water, jalapeno, parsley, pepper and lima beans. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until beans are tender. Yield: 5 servings.
|
|