- Recipes Home
- Interest Groups
Hearty Lima Bean Soup Recipe
|Lima beans||1 Pound|
|Chicken soup stock/Chicken bouillon||2 Quart (Prefer Low Salt Variety)|
|Pork hocks||1⁄2 Pound, cut into 1/2-inch slices (Your Butcher Will Do This For You)|
|Olive oil||3 Tablespoon|
|Yellow onions||2 , peeled and sliced|
|Garlic||4 Clove (20 gm), crushed|
|Celery stalks||4 , sliced thin|
|Ripe tomatoes||3 , diced|
|Italian sausage||3⁄4 Pound, sliced (With Red Wine And Cheese Stuffing - Bulk Or Presliced)|
|Dry red wine||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
|Parmesan cheese/Romano cheese||2 Ounce, freshly grated (For Topping)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 4012 Calories from Fat 1992
% Daily Value*
Total Fat 222 g341.2%
Saturated Fat 70.9 g354.5%
Trans Fat 0 g
Cholesterol 513.6 mg
Sodium 6512.8 mg271.4%
Total Carbohydrates 241 g80.4%
Dietary Fiber 34.8 g139.3%
Sugars 57.1 g
Protein 203 g406.6%
Vitamin A 155.5% Vitamin C 319.6%
Calcium 109.7% Iron 165.3%
*Based on a 2000 Calorie diet
Boil for 2 minutes, cover, and let sit for 1 hour.
Drain and discard the water.
Return the beans to a large soup kettle and add the stock and water.
Throw in the pork hocks and bring to a simmer, uncovered.
In the meantime, heat a large frying pan and add the olive oil.
Saute the yellow onions and garlic until clear, then add the celery and tomatoes.
Saute for 10 minutes longer.
Add the contents of the frying pan to the soup pot.
Pan-fry the bulk Italian sausage or the sliced sausages until the meat begins to separate.
Drain the oil and discard.
Add the meat to the pot, along with the wine, bay leaves, and parsley.
Bring the pot to a boil and turn to a simmer.
Simmer uncovered until all is tender, about 1 1/2 hours total cooking time.
Taste for salt and pepper.
Serve with the grated cheese on top.