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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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UTAH BEAN SOUP This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Harrison Estate in Sulphur Springs, Texas in 1994. Ingredients:
1/2 pound dried lima beans |
1/4 pound salt pork cut into 1/2” cubes |
2 cups chopped white onion |
4 cloves garlic finely chopped |
10 cups water |
1 teaspoon salt |
2 smoked pork butts |
2 cups tomatoes |
1 tablespoon sage |
1/4 cup heavy cream |
2 tablespoons butter |
Directions:
1. Soak beans overnight in cold water to cover about 2” above the beans.
2. Cook salt pork pieces in a kettle until rendered of fat.
3. Add onion and garlic then cook until the onion is wilted.
4. Drain beans and add them to the kettle.
5. Add water, salt, pork butts, tomatoes and sage.
6. Cover and cook 2 hours or until beans are tender then remove pieces of salt pork.
7. Crush half the beans with the back of a wooden spoon to help thicken soup.
8. Add cream and swirl in the butter then bring just to a boil and serve hot.
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