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Hearty Lima Bean Soup

Ingredients
  Lima beans 1 Pound
  Chicken soup stock/Chicken bouillon 2 Quart (Prefer Low Salt Variety)
  Water 2 Quart
  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)
  Bay leaves 2
  Chopped parsley 1⁄2 Cup (8 tbs)
  Ground black pepper To Taste
  Parmesan cheese/Romano cheese 2 Ounce, freshly grated (For Topping)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

Place the beans in a large pot of water and bring to a boil.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean

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