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“This large scaled recipe can be easily halved. Frozen limas can be used instead of canned.”
READY IN:
2hrs 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, bring chicken broth to a boil.
  2. Add base, bay leaves and beans.
  3. Reduce heat, and simmer.
  4. In a skillet or sauté pan, heat oil until shimmery, and add diced onion, celery and carrot, and cook until soft, 10 minutes or so.
  5. Add diced ham to the pan and sauté until ham begins to brown.
  6. Add garlic, salt, thyme and parsley to pan, and continue to cook about 10 minutes.
  7. Scrape contents of pan into the stockpot with the soup and beans.
  8. Continue to simmer about 2 hours.
  9. Remove bay leaves before serving.

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