Lima Bean Soup with
Smoked Pork Butt



soup


So Good

Wow, 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 beans
  • 4 cups of water
  • 2 Tbls of extra virgin olive oil
  • 1 Tbls of butter
  • 1 yellow onion, chopped
  • 3 carrots, chopped
  • 3 stalks of celery, chopped
  • 2 cloves of garlic, chopped
  • 11/2 pounds boneless smoked pork butt, cut into pieces
  • 1 tsp of dried thyme
  • 1 tsp of salt
  • 1 tsp of fresh ground pepper
  • 1/2 cup of Italian flat leaf parsley, chopped
  • 1 28oz can of diced tomatoes
  • 2 15oz can of tomato sauce
  • 3 15oz cans of chicken broth
  • 2 cups of water

    PREPARATION

  • 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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