Dad's Lima Bean Soup with Ham Bone
This lima bean soup was one of my father's favorite dishes, a staple of Depression-era cooking when fresh meat was scarce, and soup stretched everything. It's simmered until thick and loaded with chunks of ham. Even lima-bean-haters enjoy this hearty soup!
Ingredients
- 1 ham bone with some meat
- 8 cups water plus more as needed
- 16 ounce package dried lima beans
- 1 tablespoon olive oil
- 4 stalks celery diced
- 1 onion diced
- ½ pound diced cooked ham
- 4 carrots peeled and sliced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried parsley
Instructions
- Combine ham bone and 8 cups water in a large saucepan. Simmer over medium-low heat until remaining meat falls off the bone, about 2 hours. Remove and discard bone. Use a slotted spoon to transfer meat to a bowl.
- Meanwhile, place lima beans in a large pot; pour in enough cold water to cover. Bring to a boil; remove pot from heat, cover, and let stand for 1 hour. Drain and rinse beans.
- Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 5 to 7 minutes. Add cooked ham bone meat, lima beans, and diced ham. Reduce heat and simmer, adding additional water as needed, until soup is thickened to desired consistency, about 90 minutes.
- Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.
Notes
Recipe Tips
If you don't have a ham bone, you can use 1/2 pound bacon or salt pork instead. Add bacon or pork to the pan over medium heat, and let cook for a few minutes. Add onions and celery; cook and stir until onions are translucent and bacon is cooked, 7 to 10 minutes
You can also soak the beans overnight and skip step 2. Place lima beans into a large container. Cover with several inches of cool water; let soak, 8 hours to overnight.