FRESH GREEN LIMA BEAN SOUP

It’s Fall! Or is it? Hard to tell with the temperatures we’ve had in Maryland. It’s been in the upper 80’s and severely humid. It’s been a boaters paradise to grab the last moments of summer fun. As for me……it’s just too stinking hot!!!!

I’m ready for sweaters, jeans, and colorful leaves. I’m beginning to wonder if it’s ever going to happen. I know it will and I’m really pushing it. I do every year because I love the cooler months. I am truly a Fall and Winter gal.

It’s getting to be that time of year when I am ready for a change in foods too. Soups and stews are two of our favorites. There is nothing more comforting than a hot bowl of yumminess on a cold day.  I can remember going to my Grandmother Pearls in the fall and winter. She would always have some sort of soup on the wood stove. This was a soup she made all the time. It’s quick and easy and very tasty.

Fresh lima beans have a short season. My grandmother used to get them by the bushels and shell them. She would then freeze them for later use. So if you can’t get fresh lima’s, no worries. Frozen limas are just fine for this. Same goes for the corn, I use frozen all the time.

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A nice complement to this or any soup is cornbread or a buttermilk biscuit. (See the posted link for buttermilk biscuits below). You can add a salad if you like. We usually make the soup our main, but anything goes!

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You can make this on the stove-top or in a crock pot. Either way the taste is great and the soup is very filling. I hope you enjoy it!!

FRESH GREEN LIMA BEAN SOUP

  • Difficulty: easy
  • Print

INGREDIENTS:

  • 40oz. fresh or frozen green lima beans
  • 16 oz frozen corn kernels
  • 2 (15oz) cans of fire roasted tomatoes, undrained
  • 6-8 C of chicken broth (depends on the amount of broth you like)
  • 2 pieces of uncooked center cut bacon, cut into small pieces
  • 2 tsp of sugar (more or less after you taste, it depends on the tomatoes)
  • Fresh ground pepper and kosher salt to taste

DIRECTIONS:

  1. Put the first 5 ingredients into a large stockpot on the stove-top.
  2. Bring to a boil and reduce the heat to simmer, stir all together until well combined.
  3. Simmer for at least one hour, 2 hours really brings out the flavor.
  4. Add the sugar and season with salt and pepper to your taste.

To use your crock pot repeat the steps above. Set your pot to low for 4 hours.

BUTTERMILK BISCUITS..and failed fried chicken!

Til next time,

Ciao xoxo

Viki D

 

 

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WHITE CHICKEN CHILI (quick & easy)

In an earlier post I gave you a recipe for CROCK POT CHICKEN FOR THE WEEK. 3 lbs at a time, frozen or thawed, and so many ways to use it. This is a favorite stand by for me and is very filling. Of course, you can always use leftover chicken or pick up a rotisserie chicken at your local market.

I try to find things that are quick but still tasty and healthy after working a long day. This is one of those recipes. I also manage to get leftovers for lunch the next day.

If your a Weight Watcher this one is 7 points a serving (based on the Weight Watchers Calculator.) It’s low in fat, and high in fiber and protein. It’s very good with cornbread muffins. or a side salad, or both. It is also excellent with your favorite grated cheddar and a dollop of sour cream. Just remember they add extra calories. But if you can afford them, go for it and enjoy!

WHITE CHICKEN CHILI

SERVES 6

INGREDIENTS:

  • 1 tsp olive oil
  • 1 medium onion, finely chopped
  • 1 (4 oz) can of chopped green chiles, undrained
  • 1 1/2 Tbsp all purpose flour
  • 2 tsp ground cumin
  • 2 (15.5 oz) cans of Great Northern Beans, undrained
  • 14.5 oz. of chicken broth
  • 1 1/2 C chicken broth, cooked and chopped into cubes
  • Salt and Pepper to taste
  • Hot sauce served on the side (your favorite brand)
  1. Heat a dutch oven or stock pot over medium heat, add the olive oil.
  2. Cook the onion in the oil until soft and translucent.
  3. Add the chiles, flour, and cumin. Cook and stir for 2 minutes.
  4. Add the chicken broth and the beans and bring to a boil. Reduce the heat and continue to cook for about 20 minutes or until thickened, stirring frequently to keep it from sticking to the bottom of the pan.
  5. Add the chicken to the pan and cook an additional 10 minutes or until hot.
  6. Serve immediately.

I like Franks Hot Sauce added to mine. It’s up to you!

Til next time,

Ciao xoxo

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