Category Archives: Meghan’s Recipes

1 pound dried lima beans, picked over
3 or 4 chicken bouillon cubes
1 ham hock
8 oz chopped ham
2 cans chopped tomatoes in juice
1 onion
3 cloves garlic, chopped
1 T olive oil
Water to cover

Chop the onion fine and sautee it in olive oil until soft. Add garlic and cook another minute or two. Put in a pot with the lima beans. Cover the beans with water, add the bouillon cubes and ham hock. Simmer until the beans are mushy, making sure that the liquid doesn’t boil away. Remove ham hock, flake off any meat, and add meat to the pot. Add chopped ham, the tomatoes, and salt and pepper to taste. Let cool slightly, then puree about half the soup in the blender. Add it back to the pot and mix well to combine the textures. Add a little water if it seems too thick. Serve hot. Keeps several days in the fridge and can be frozen.

Vegetarian variation: Use veggie bouillon instead of chicken. You can either omit the ham/ham hock, or substitute cubed smoked tofu for it. Either way, add a dash of liquid smoke and/or some smoked pimento.