Lima and Navy Bean and Ham Soup

Lima and Navy Bean and Ham Soup

48

"This is my creation of a Lima/Navy bean soup. After years of practice and trying many variations, I like this one the best. It's a dinner by itself and so good."

Ingredients

{{adjustedServings}} servings 541 cals
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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 80.8g
  • 26%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 1637 mg
  • 65%

Based on a 2,000 calorie diet

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Directions

  1. In a large soup pot, brown the Italian sausage; drain off fat. Add ham bone (or ham hocks), lima beans, navy beans, tomatoes, tomato paste, onion, celery, carrots, garlic, parsley, bay leaves, chives, basil, green onion, thyme, mustard, cayenne pepper, salt, ground black pepper, Worcestershire sauce and chicken base or bouillon.
  2. Add the can of beer and water to cover all. Bring mixture to a boil, then reduce heat and simmer until beans are tender, about 4 or 5 hours, and the ham has been released from the bone. Refrigerate overnight to let the fat to come to the surface of the soup.
  3. When ready to serve, skim fat, remove ham bone (or hocks), pick off remaining ham from bone and put into soup. Discard bones and bay leaves. Heat soup until warm. Serve and enjoy!
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Reviews

48
  1. 56 Ratings

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I hate to be the lone dissenter, but I thought this was only okay, and some of the ingredients (which might make the recipe look intimidating to some) were completely unneccesary and actually de...

I received a honey-sliced ham for a Christmas gift, using the bone for this recipe. I also diced a cup or more of extra ham to add to the soup. This is a terrifically hearty soup, with a wonde...

You CANNOT mess up this recipe! First soup from scratch I ever made, and I was snowed in, so I didn't have several of the ingredients. I substituted cooked fresh tomato and extra paste for the...