Best Country Lima Bean And Cabbage Soup Recipes

COUNTRY BEAN SOUP W/ SAUSAGE AND CABBAGE

Steps:

• In a wide 8 quart pot or dutch oven, heat 2 tbls. oil until hot.
• Stir in garlic, onions, carrots, thyme and rosemary.
• Saute until vegetables soften, about 10 minutes.
• Stir in broth, 4 cups water, cabbage, lima beans, and sausage.
• Bring to a boil, reduce heat and simmer , partially covered, for 45-55 minutes or until beans are tender.
• Stir in potato and macaroni.
• Simmer uncovered for 10-15 minuted or until cooked through.
• Season to taste.

LIMA BEAN AND CABBAGE SOUP

Steps:

• In the morning drain beans, add new water to cover beans, and cook for 45 minutes.
• Add all the other ingrendents, mix and and simmer for an additional 30 minutes.

SOUTHERN LIMA BEANS WITH RICE

Steps:

• I know the bag says to soak the beans overnight, but you really don't have to.
• Wash the beans, and then put them in a large pot. Cover with water and bring to a boil. Boil for 3 to 5 minutes, then turn off the heat, cover and let it sit for 1 hour.
• After the beans have sat, drain the water and sit the beans to the side.
• Add the oil to the pot and sauté the ham hocks and onions together, until onion is clear and tender, add garlic and sauté about 2 minutes more. Add the beans and cover with water.
• Add pepper and salt--only about 1 teaspoon of salt at first.
• Bring to a boil; stir, reduce heat and cover and simmer for about 2 hours.
• Keep checking the water level and stirring every once in a while. Add more water if needed, but not too much.
• Just enough to keep about 1 inch of water above the beans as they cook.
• Cook until beans are tender, adding more salt if needed. The water will turn into a wonderful gravy. Serve over rice.

COUNTRY BEAN, BEEF AND CABBAGE SOUP

Steps:

• Spray inside of a large size dutch oven pot with non stick cooking spray; add ground beef.
• Cook beef over medium heat until it's crumbly and no longer pink.
• Add beef broth, tomatoes, onion, thyme, pepper and bay leaf.
• Bring to a boil over high heat; cover and simmer for about 15 minutes.
• Add cabbage and beans, turn heat up to high and bring to a boil.
• Cover and simmer on low heat for 20 minutes.
• Remove bay leaf and serve.

BDUKES LIMA BEANS, CABBAGE AND SMOKED SAUSAGE

Steps:

• In a large pot, combine the lima beans, ham hocks, water, cabbage and butter. Season with salt, pepper and garlic powder. Bring to a boil, then reduce heat to low and set a lid on top but leave a crack for steam. Simmer for 1 1/2 hours. Remove the lid, add the tomatoes and sausage; simmer with the lid on until beans are completely tender, 15 to 20 minutes.

TOMATO-CABBAGE SOUP WITH LIMA BEANS

Steps:

• In a large Dutch oven, heat the oil over medium heat.
• Add in the cabbage and onion; cook, stirring frequently, for 10 minutes or until golden.
• Add in the tomatoes, broth, cumin, and allspice; stir to combine.
• Bring mixture to a boil; lower heat and simmer for 30 minutes.
• Add in the lima beans and simmer for 20 minutes or until tender.
• Add salt and pepper to taste.
• Serve hot.

MOM'S CABBAGE SOUP

Steps:

• For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
• Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
• Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
• For the crostini: Preheat your oven to 350 degrees F.
• Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
• Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

DAD'S LIMA BEAN SOUP WITH HAM BONE

Steps:

• Place beans in a large pot; cover with 2 inches water. Bring to a boil. Remove from heat, cover, and let stand for 1 to 2 hours. Drain and rinse. Transfer beans to another container.
• 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.
• Heat oil in a skillet over medium heat. Add celery and onion; cook and stir until onion is translucent, 7 to 10 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.
• Stir carrots, salt, pepper, and parsley into the soup. Let simmer until carrots are soft, about 30 minutes more.

COUNTRY LIMA BEAN AND CABBAGE SOUP

Steps:

• 1. In large slow cooker, combine beans, broth, onion, marjoram, garlic, red pepper, salt, pepper and cabbage. Cover and cook on low heat setting for 10 to 11 hours.