Lima Bean Soup with
Smoked Pork Butt
YummyWow, I haven’t made Lima Bean Soup in a long time. For some reason after many years I had a taste for this soup my Mom made on many occasions. I almost forgot how much we enjoyed it.
The only thing different is I’m adding a chopped up smoked pork butt which will give this soup a great flavor. Honestly I’m going to the store today to pick up a few ingredients to make this today. It’s a rainy gloomy day here in Chicago so this would be perfect for dinner tonight.
When serving Lima Bean Soup make sure you have a fresh crusty loaf of bread ready to sop up all that extra soup left in the bottom of the bowl. Enjoy. INGREDIENTS 1 pound of dried lima beans4 cups of water2 Tbls of extra virgin olive oil1 Tbls of butter1 yellow onion, chopped3 carrots, chopped3 stalks of celery, chopped2 cloves of garlic, chopped11/2 pounds boneless smoked pork butt, cut into pieces1 tsp of dried thyme1 tsp of salt1 tsp of fresh ground pepper1/2 cup of Italian flat leaf parsley, chopped1 28oz can of diced tomatoes2 15oz can of tomato sauce3 15oz cans of chicken broth2 cups of waterPREPARATION Bring 4 cups of water to a boil.Add the lima beans and cook for around 45 minutes.Turn off the heat and let the beans soak for around 2 hours until beans a soft.Drain the beans in a colander and rinse thoroughly with cold water. Set aside.In a large pot heat the olive oil and butter.Saute the onions, carrots celery and garlic for 2 to 3 minutes.Add the diced boneless pork butt, thyme, salt, pepper and parsley, tomatoes and tomato sauce.Add the beans, broth and water.Bring to a boil, reduce the heat to a simmer over a low flame, cover and cook for 1 to 2 hours until soup thickens. Stir occasionally during the cooking process.Serves 4 to 6 people
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