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!

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 296 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon dried parsley
• 1 teaspoon ground black pepper
• 1 onion, diced
• 4 stalks celery, diced
• 4 carrots, peeled and sliced
• 1 (16 ounce) package dried lima beans
• 1 ham bone with some meat
• ½ pound diced cooked ham
• 8 cups water, plus more as needed

Recipe Instructions

Step 1

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.

Step 2

Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.

Step 3

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.

Step 4

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.