QUICK BUTTER BEAN SOUP
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- carrots peeled and diced
- 1 medium
- 2 Tbsp
- vegetable oil
- 1/2 lb
- ham ground and minced
- 2 - 1 lb
- cans butter beans orlima beans
- 4 c
- salt and pepper to taste
1Combine carrot, all but about 1/4 cup onion and vegetable oil in a large heavy saucepan over high heat
2Cook stirring often for 3 to 5 minutes. Vegetables should be softened and turning golden. If they begin to darken reduce the heat.
3Add ham and cook 2 minutes more stirring occasionally.
4Add canned beans and 4 cups water. Bring to a boil season with salt if necessary and lots of pepper ( freshly ground if possible ).
5Reduce heat and simmer 10 minutes or more the longer it cooks the better it will taste. Serve sprinkled with raw onion and home made corn bread
7For slow cooker all-day lima bean soup Substitute one pound dried limas for the canned beans. Cook onion, carrot and ham according to directions. Place in slow cooker with limas. Add 8 cups water along with a little salt and pepper. Turn on low and cook for 8 hours. More or less