White Lima Bean Soup

Feb 22, 2020All Recipes

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.

Serves 12

INGREDIENTS

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

pork tails

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

9 pieces

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

minutes more.

7. Season to taste with the seasoned salt and serve at once.

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