Best Sauerkraut Lima Bean Soup Recipes

SAUERKRAUT & LIMA BEAN SOUP

Steps:

• Put ham and lima beans in large pot and fill with water.
• Cook 2 to 2 1/2 hours. (Or use crockpot and adjust times accordingly).
• Meanwhile, peel 6 potatoes and cut into medium pieces.
• Remove ham, let cool a little and shred the ham.
• Place ham back into the pot.
• Add potatoes to soup.
• Cook approximately 20 minutes, depends on size of potato pieces.
• When potatoes are done, use masher or hand held mixer to mash the ingredients in the soup for a few minutes.
• Add sauerkraut and cook 15 minutes more.
• Can be served with sour cream topping or other garnishes, as desired.
• SUGGESTED TOPPINGS:.
• carraway seed; sherry; creme fraiche; chopped cilantro; etc.

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.

SAUERKRAUT AND BEAN SOUP

Steps:

• Bring the kidney beans to a boil in a large pot with plenty of salted water.
• Remove from the heat, cover and set aside for 1 hour.
• In a Dutch oven, heat oil over high heat, season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned.
• Add the sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
• Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer.
• Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
• Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded.
• Season with salt and pepper, to taste, and serve.

LIMA BEAN SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender. , Add cream; heat through but do not boil. Sprinkle with bacon just before serving.