Dad's Lima Bean Soup with Ham Bone

Delicious and easy to make!

Instead of the ham bone, I used a ham steak 1/2 pound, and 1.5 pounds of smoked pork jowls. (I doubled the recipe) omitted the salt, then added 1/2 of the salt 1 tsp, after 2 hours of simmering. My fathers favorite. Thank you for posting the recipe!.

wonderful recipe and pretty easy to make to use leftover ham with a vegetable favorite lima beans -

wonderful recipe and pretty easy to make to use leftover ham with a vegetable favorite lima beans -

Made this in a crock pot and 5 days later I'm still enjoying it!!

Delicious Will definitely be making it again

This is my recipe and I put it online for far-flung family who asked for it. The reviews are right about missing a few steps. I'm getting better and adding details. But to address the valid criticisms:1. Definitely retain the stock! This is what you can add to the pan in step 3 to cook the veggies and beans.2. Hambones are hard to get without buying a whole ham, but it's the bone that really gives it flavor. Next holiday, make sure to get a ham and save that bone. (In my family, we'd fight over the bone after holiday meals.) I haven't tried hamhocks, but I think I will. Bacon is always welcome in my kitchen, but for this I prefer the meatier pieces of ham and the broth from the bone.3. If you choose not to do the quick or overnight soak, the beans will still cook, they just take longer. Some beans get old and take longer to cook as well. Just don't add the carrots until the beans are cooked, otherwise they can get too mushy.4. Salt is always to taste. Some hams are very salty, so you don't need to add salt. Others are a little bland and the resulting broth needs a little boost.5. I do sometimes add a bay leaf or two. The bay leaf and parsley are optional, but I like how the parsley looks.6. This is a slow cook soup. Great for crockpot.7. If you want a thicker soup, you can scoop out some beans and mash them before re-adding to the stock.It tastes even better the second day!

This is my recipe and I put it online for far-flung family who asked for it. The reviews are right about missing a few steps. I'm getting better and adding details. But to address the valid criticisms:1. Definitely retain the stock! This is what you can add to the pan in step 3 to cook the veggies and beans.2. Hambones are hard to get without buying a whole ham, but it's the bone that really gives it flavor. Next holiday, make sure to get a ham and save that bone. (In my family, we'd fight over the bone after holiday meals.) I haven't tried hamhocks, but I think I will. Bacon is always welcome in my kitchen, but for this I prefer the meatier pieces of ham and the broth from the bone.3. If you choose not to do the quick or overnight soak, the beans will still cook, they just take longer. Some beans get old and take longer to cook as well. Just don't add the carrots until the beans are cooked, otherwise they can get too mushy.4. Salt is always to taste. Some hams are very salty, so you don't need to add salt. Others are a little bland and the resulting broth needs a little boost.5. I do sometimes add a bay leaf or two. The bay leaf and parsley are optional, but I like how the parsley looks.6. This is a slow cook soup. Great for crockpot.7. If you want a thicker soup, you can scoop out some beans and mash them before re-adding to the stock.It tastes even better the second day!