Lentil-Lima Bean Soup With Smoked Ham |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This is a twist on the traditional lentil soup, as it uses lima beans and smoked ham in addition to the lentils. It is from the R.S.V.P. section of a December 1985 issue of Bon Appetit magazine and was requested from The Buttercup Bakery in Berkeley, California. This recipe doubles or triples well and also freezes well. Ingredients:
1/2 cup dried baby lima beans |
2 tablespoons unsalted butter (1/4 stick) |
1 medium onion, thinly sliced |
2 celery ribs, diced, tops reserved and diced |
1 carrot, peeled and diced, top reserved and diced |
1 garlic clove, minced |
5 cups beef stock (preferably homemade) |
1/2 cup dried lentils |
1/4 cup finely diced smoked ham (preferably black forest) |
1/2 bay leaf |
salt & freshly ground black pepper, to taste |
Directions:
1. Combine lima beans and enough cold water to cover in small saucepan.
2. Simmer until beans are just tender, adding more water as necessary to keep beans covered, about 45 minutes.
3. (Cooking times will vary depending on dryness of beans.).
4. While limas are simmering, melt butter in large saucepan over medium-low heat.
5. Add onions,celery tops,carrot top and garlic and cook until onion is soft, stirring occasionally, about 15 minutes.
6. Roughly puree onion mixture in food processor and return to saucepan.
7. Add celery,carrot,stock,lentils,ham,bay leaf and pepper and simmer until lentils are tender, about 30 minutes.
8. Add lima beans and cooking liquid to saucepan and simmer 10 minutes.
9. Cool completely to allow flavors to mellow.
10. Season to taste with salt, remove bay leaf and reheat soup gently before serving.
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