Description
A hearty soup made with smoked turkey and lima beans, perfect for a comforting meal.
Ingredients
Scale
- 1 teaspoon olive oil
- 1 cup chopped white onion
- 3 garlic cloves (minced)
- 5–6 cups chicken broth (use enough to fully cover the beans)
- 1 pound bag dried lima beans (rinsed)
- 1 smoked turkey leg
- 1 teaspoon Creole seasoning
- 1 bay leaf
Instructions
- Fill a Dutch oven or soup pot with water (enough to cover the lima beans) and place it on the stove to boil. Once the water has boiled, remove it from the heat and add the lima beans. Allow the beans to soak for 1 hour and then drain.
- Place a Dutch oven or soup pot on medium-high heat and add the olive oil.
- When hot, add the onions and garlic. Sauté until translucent and fragrant.
- Add in the chicken broth, lima beans, smoked turkey, Creole seasoning, and bay leaf. Stir.
- Place the lid on the pot and lower the heat to medium-low. Cook for 1 1/2-3 hours until the beans are soft. You can test if they are done by grabbing one bean out of the pot and mashing it with a spoon or fork.
- Open up the pot and remove the bay leaf and smoked turkey. If you like meat in your beans, use 2 forks and shred the turkey and return it to the pot. Taste repeatedly and add salt and pepper to taste if needed.
- Cool before serving. I like to use a slotted spoon to serve.
Notes
- This soup can be made ahead of time and freezes well.
- Skim off any fat that forms on the top before serving.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg