Author Notes
This soup brings back childhood memories of bean with bacon soup on a cold winter's day. Hearty and filling, this soup is packed with flavor your family will love. —ChefAbilities
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Ingredients
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1 cup
dried lima beans
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3 cups
water
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2
bay leaves
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1 teaspoon
fresh thyme, chopped
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1 teaspoon
fresh oregano, chopped (substitute 1/2 tsp. dried)
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8
strips hickory smoked bacon
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2
carrots peeled, 1/4 inch dice
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1
medium yellow onion, 1/4 inch dice
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3
cloves garlic, minced
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32 ounces
chicken broth
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2 tablespoons
hickory Liquid Smoke
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3
large kale leaves, stripped off stalks, coarsely chopped
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salt and pepper to taste
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garlic croutons
Directions
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Cook lima beans in the water with bay leaves, thyme and oregano until almost tender, about 1 1/2 hours.
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Fry the bacon and drain on paper towels, coarsely chop. Reserve half of the bacon drippings in the pan and saute carrots and onion until the onion is translucent. Add the garlic and cook until tender, being careful not to burn.
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Add the sauteed vegetables, along with the drippings, chicken broth, 3/4 of the chopped bacon and Liquid Smoke to the lima beans. Season to taste with salt and pepper. Simmer on low until beans are cooked through and soup is thick. Remove bay leaves. Add chopped kale and cook until tender.
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Serve with garlic croutons and remaining chopped bacon as garnish.
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