When we consider all the reasons we love slow-cooker recipes, two things always come to the top: they’re easy, and they allow us to have a nutritious meal ready when we want it. This lima bean soup recipe requires one quick step the night before, a little chopping the next morning, and—voila—dinner’s ready for the family in the evening. It’s even healthy! Add a loaf of homemade bread and a fresh fruit salad, and you’re good to go.
Don’t be put off by the lima beans. This recipe uses dried limas, and the result is very much like a traditional bean soup. Or you could do what we did—skip the overnight soak, and use canned or frozen limas for a slightly different taste and texture. Try it; we think you’ll like it.
Fix-It and Forget-It Diabetic Cookbook, page 166
Makes 8-10 servings
Ideal slow cooker size: 5-6 quart
1 lb. bag large dry lima beans
1 large onion, chopped
6 ribs celery, chopped
3 large potatoes, cut in ½-inch cubes
2 large carrots, cut in ¼-inch rounds
2 cups extra-lean, lower-sodium ham
1 tsp. salt
1 tsp. pepper
2 bay leaves
3 quarts water, or combination water and beef broth
1. Sort beans. Soak overnight. Drain.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on Low 8-10 hours.
Variation: For extra flavor, add 1 tsp. dried oregano before cooking.