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Fresh Lima Bean Soup
Nb persons: 6
Yield:
Preparation time: 15 minutes
Total time: 1 hour
Source: Jane Stroud
| 1 large | onion, diced |
| 2 stalks | celery, dicd |
| 2 cloves | garlic, peeled and chopped |
| 1 tbsp | olive oil |
| 1 lb | lima beans, fresh, shelled or 1 1/2 cups dried |
| 1 large | potato, scrubbed and diced |
| 5 cups | low sodium broth |
| 1 | turkey wing, smoked |
| 1 tsp | pepper |
| 1/2 tsp | dried thyme |
| 1 tsp | fresh thyme leaves, alternative |
| 1 14.5 oz can | diced fire roasted tomatoes |
| 1 tsp | salt |
Heat large Dutch oven pot to medium high. Add olive oil. Add onion, celery, and garlic and saute until semi soft. Add beans, potato, turkey wing, broth, pepper and thyme. Bring to a boil, reduce heat and simmer covered until beans are tender, about 30-40 minutes. Remove the turke wing and cool until it can be worked with.
Stir in tomatoes and salt. Turn off the heat. Remove the meat from the bones and chop to bite size pieces and add back to the soup.
Serve with green salad and corn bread.
Note 1: To make vegetarian, use vegetable broth and add liquid smoke instead of turkey wing.
Note 2: If using dried beans, cover and soak overnight. Rinse and drain before adding.
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