Louisiana Lima Bean Soup

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I've also made Louisiana Lima Bean Soup with about 2 cups chopped ham instead of the ham bone. It's absolutely the best bean soup I've ever eaten. Enjoy!

Wonderfully freezable.


  • 2 cups Lima beans, dried
  • 8 cups water
  • 1 whole ham bone
  • 3 small onions, chopped
  • 1/2 bay leaf
  • 1 cup carrots, finely chopped
  • 1/2 cup green bell pepper, finely minced
  • 1 cup canned tomatoes
  • 3 teaspoons salt
  • 1/4 teaspoon pepper
  • Louisiana Hot Pepper Sauce for garnish


  1. Wash Lima beans. Place in large kettle. Add water and ham bone, the onions, and the bay leaf. Cover. Simmer over low heat until beans are tender.
  2. Reserve 1 1/2 cups of the whole beans. Force remainder through a coarse sieve.
  3. Return the whole beans to the soup mixture, add the carrots, green pepper and tomatoes. Continue cooking over low heat until vegetables are tender.
  4. Add salt and pepper. If there is any ham on the bone, cut into bits and add to the soup.
  5. Dash on as much Louisiana Hot Sauce as you like when serving.

Yield: about 8 to 10 servings

Per serving: 145 Calories (kcal); trace Total Fat; (2% calories from fat); 8g Protein; 28g Carbohydrate; 0mg Cholesterol; 693mg Sodium

Food Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Posted by Keplerkid at recipegoldmine.com