Monday, October 21, 2013

Lima Bean and Sausage Soup


If you caught the brown beans and sausage recipe that I shared on GAC's "Krystal Keith in the Kitchen" blog series this past week then this recipe may look similar to you. It has all of the same elements, just a different bean (and a shorter cooking time!) Now that it's cold outside I can't think of eating anything but soup. For me, it is the ultimate comfort food. Don't tell me you don't like lima beans, these aren't the green lima beans that your mom forced you to eat when you were 5. These are large, mature, buttery white beans. They just happen to have "lima" as a first name and it's not nice to judge a book by its cover - or in this case a bean by its first name. I taste tested this for dinner last night, I'll have it for lunch today (and probably dinner again tonight) and then I also froze a few baggies to cure the cravings I'll have throughout this winter season. Feel free to double up the recipe to last you all winter in the freezer. 

1 lb large lima beans
1 pkg smoked sausage such as Eckrich, sliced into 3/4 inch pieces
1 small white onion, chopped
1 Tbsp salt
1/2 Tbsp pepper
Extra salt and pepper to taste

Note* If you want the sausage to go further you can cut each piece in 1/2 or 1/4 to ensure sausage in every bite. 

Cover the lima beans with water in a stock pot, cover with lid and let soak overnight. Strain water from beans and rinse the beans with fresh water. Return the soaked lima beans to the pot. Add the onion, sausage, salt and pepper. Stir. Bring the mixture to a boil then cover the pot and reduce it to simmer. Allow to simmer for 2 hours, stirring 2-3 times throughout. Remove lid, stir and allow to continue to simmer until the soup thickens to your desired consistency (I look for the consistency of potato soup). If the soup gets too thick you can add water back in to thin it out. The soup has a tendency to stick to the bottom if not stirred well on occasion so don't forget that part. You can serve this fresh off the stove, stick it in the refrigerator for later or portion it into quart-sized Ziploc-style freezer bags for lazy day dinners. Check out the additional step-by-step photos below. Fancy...I know!







Enjoy! XOXO~

4 comments:

  1. This looks yummy. My grandmother used to make a version of this she called "Navy Bean Soup" using ham instead of sausage. I never knew the white beans were in the family of the green "lima bean." Hence her use of Navy Bean Soup and being my father was in the Navy I guess. I will have to try it with the sausage. Thanks for sharing! Carol

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    1. This bean is actually not the same as a navy bean. It is bigger and has a little different texture. You could use Navy beans though and they would be great. I would put a ham shank in too just for added flavor.

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  2. This looks fantastic! I grew up on "Butter Beans and Macaroni" (lots of butter and pepper), so this soup is going to be on the top of my list to try! Yum!

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  3. This looks fantastic! I grew up on "Butter Beans and Macaroni" (lots of butter and pepper), so this soup is going to be on the top of my list to try! Yum!

    ReplyDelete