Lima Bean Soup with
Smoked Pork Butt
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.
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
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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