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Lima Bean Soup with Ham Shank




Source of Recipe


Marsha


List of Ingredients




1 bag baby lima beans(clean & soak for at least 3 hours or overnight)
3 stalks of celery, diced
2 carrots, peeled and diced
Med sweet onion, diced
2 tbsp EVOO
1 ham shank
64 oz low sodium chicken broth
1/2 tsp thyme
1/2 tsp pepper
1/2 tsp kosher salt
1 small clove garlic, crushed



Recipe



Saute the veggies (except garlic) in 2 tbsp extra virgin olive oil.

In large pot, pour in broth and add Ham shank, seasonings vegetables and let cook for approx 1 hour, until shank is falling apart. Take shank out and remove the meat from the bone, discarding fat. Add meat back to pot and add beans and cook for another 2 hours uncovered. Stir pot every so often and add water if it becomes too thick.

Note: I made this in the crock pot before too. ( I still soak the beans for at least 3 hours. Throw everything into crock pot and when cooked thru, just remove shank and remove meat and place back into soup. It will have to cook for approx 7-8 hours on low.