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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 8 |
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One of my favorite meals as a child was when my mother would cook a big pot of lima beans with ham, and we would eat it over rice with cornbread. She used a pressure cooker, but I prefer the slow cooker, and I've tweaked the ingredients just a bit from how she would make it. Great for when you're in the mood for some good down-home comfort food :) Ingredients:
1 lb dried lima beans, soaked overnight |
8 cups water |
1 ham bone |
1 cup celery, finely chopped |
2 medium potatoes, finely chopped |
1 medium carrot, finely chopped |
1 onion, finely chopped |
2 tablespoons minced fresh parsley |
1 teaspoon salt |
fresh ground pepper |
1 bay leaf |
Directions:
1. Drain beans. Add to crockpot along with remaining ingredients except fresh parsley. Cook on low 10 hours. Remove ham bone and bay leaf. Pull off any ham on the bone, chop it up and add back to soup. Stir in fresh parsley just before serving.
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