Aunt Lula’s “Shut Up & Eat” White Bean Soup
If I had to choose my favorite soup . . . this would be it! It’s a
versatile soup where you may use seafood, beef, poultry or omit the
meat and enjoy as a vegetable soup. It’s the mother of all soups. It’s
ambrosial, hearty and rich, so set aside your deep soup bowls and
prepare to be wowed by my aunt’s legendary soup.
4 cups (1 L) dried large white lima beans
1/2 lb (225 g) oxtails
1 lb (450 kg) smoked ham hock
1/2 lb (225 g) pickled or smoked
1/2 lb (225 g) salted beef, cut into
1-inch (2.5 cm) pieces
1/2 lb (225 g) tenderized conch meat,
cut into 1-inch (2.5 cm) pieces
1/2 lb (225 g) smoked turkey wings, cut
into 1-inch (2.5 cm) pieces
1/2 onion, sliced
2 stalks celery, diced
8 cloves garlic, diced
1 bay leaf
2 cups (500 mL) diced tomatoes
3 ears corn, husk discarded, cut into
1 orange-fleshed sweet potato, diced
1 Caribbean sweet potato, diced
1 cassava (yuca), cut into 1-inch
(2.5 cm) pieces
2 large carrots, sliced
2 tsp (10 mL) dried oregano
1 Tbsp (15 mL) Italian seasoning
2 tsp (10 mL) dried parsley flakes
1 tsp (5 mL) fresh thyme leaves
1 Tbsp (15 mL) Raquel’s Seasoned Salt
1 1/2 Scotch bonnet
1/2 lb (225 g) Homemade Dumplings (see
recipe, page 15)
1 large half-ripe plantain, cut into 1-inch
(2.5 cm) pieces
1/2 cup (125 mL) ketchup
1. Soak beans overnight in a large bowl. Shell the beans,
discarding the outer layer, and set aside in a medium bowl.
2. In a large 8-quart (8 L) pot, combine the meats (except for
the wings) and cover with water. Place the pot over high heat
and bring to a boil. Reduce heat and simmer for 1 hour.
3. Drain the greasy broth and transfer the meats, turkey and
beans to a 10-quart (10 L) pot. Add water to cover the meats
by 2 inches (5 cm). Place the pot over medium-high heat,
cover with the lid slightly ajar and bring to a boil.
4. Remove the lid and add onion, celery, garlic, bay leaf and
tomatoes. Reduce heat to medium, cover slightly ajar to let
out steam and cook, stirring occasionally, for 45 minutes.
5. Add all vegetables (except for the plantain), spices and herbs,
seasoned salt and Scotch bonnet peppers and cook, stirring
occasionally, for 30 minutes.
6. Add dumplings, plantain and ketchup and cook for 15
7. Season to taste with the seasoned salt and serve at once.