Christmas Lima Bean Soup
This hearty, delicious soup blends the colorful creaminess of Christmas Lima Beans with the rich, smoky flavors of bacon and paprika. The distinctive maroon swirl pattern of Christmas lima beans, an heirloom variety bean, gives this soup a beautiful presentation.
Ingredients:
1/2 Pound Applewood Smoked Bacon, cut into 1-inch pieces
1 Small Spanish Onion, diced
1 Carrot, peeled and diced
1 Rib Celery, diced
1/4 Cup All-Purpose Flour
2 Tablespoons Sweet Hungarian Paprika
8 Cups Chicken Broth
2 Cups Christmas Lima Beans, cooked and cooled (Carefully sort beans and rinse thoroughly. Place in a large pot with a lid, and add enough water to cover by 1 inch. Bring to a boil, then reduce heat and simmer, covered, for 90 minutes or until tender)
Salt to taste Black Peppercorns, freshly ground Lemon Wedges, (optional) Sour Cream, (optional)
Directions
Cook bacon in large pot over medium heat, stirring occasionally, until crisp. Add onion, carrot and celery, and cook for 3 to 5 minutes. Sprinkle flour and paprika over mixture, and cook, stirring continuously, for 5 minutes. Add chicken broth and beans. Bring to a boil, reduce heat and simmer for 10 minutes.
Season to taste with salt and black pepper. Serve garnished with lemon wedges and sour cream.