Do you say, “Eww lima beans!” or “Mmm lima beans!”? Well, I happen to love lima beans. In fact, one of my favorite childhood meals was when my mom would cook up a big pot of lima beans with pork hocks or a ham bone thrown in. The she would take the bits of ham off the bone and stir them back in the lima beans. Sometimes she would make rice to spoon it over too. Oh my, was it ever good. So my love for those big, creamy beans goes back a long way.
This soup goes beyond just limas and pork hocks, but it’s composed of all simple, inexpensive ingredients. The recipe comes from one of my favorite cookbooks, the Betty Crocker Old-Fashioned Cookbook. It’s so tattered all the pages are falling out, but I’d never ever get rid of it.
Instead of the pork hocks called for, I used some chopped ham leftover from Christmas. I have searched and searched and never been able to find smoked pork hocks around these parts. If you live in Canada and know where to find them, please tell me! If I ever do find them I’ll probably clean out their shelves so that I’m stocked up for a long time to come.
If you love lima beans, then I think you’re going to love this recipe! And really, if there’s another bean you would prefer instead, such as navy beans, by all means use that instead. It won’t hurt a thing.
Until next time, happy cooking!
Lima Bean Soup
- 1 lb lima beans, soaked overnight
- 8 cups water
- 1 (8 ounce) can tomato sauce
- 2 1/2 lbs smoked pork hocks or shanks
- 1 large onion, chopped
- 1 Tb beef buillon
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 2 cups mashed cooked potatoes
- 2 cups shredded cabbage
- 2 medium carrots, cut into 1/2 inch pieces
- 2 Tb brown sugar
- 2 Tb yellow mustard
Add lima beans, water, tomato sauce, pork hocks, onion, beef bouillon, pepper, and garlic to a large pot. Bring to a boil, then reduce heat and simmer, covered, for about 2 hours or until beans are tender.
Remove pork hocks from the soup. Once they are cool enough to handle, remove pork from the bones and chop into pieces. Stir the pork and remaining ingredients back into the soup. Cover and simmer for about 45 minutes or until the vegetables are tender.