Creamy Bean Soup

total time:: 5 hr (on HIGH, 10 hrs. on LOW)

Makes 4 servings?

Linda Wilson

Lima bean soup in a creamy base. Original recipe was just beans. I added vegetables to make it heartier.

ingredients

1 lb (2 cups)dried large Lima beans
5 c water
2 smoked pork hocks(see notes)
1 med. onion, diced(1/2c)
2 peeled and diced carrots(1c)
1 stalk celery, chopped
1 t salt
1/4 t pepper
1 T ham soup base(optional)
1 1/2 c milk(at the end)

directions

Wash and sort beans; combine with water in kettle. Heat to boiling;cook 2 minutes. Cover. Remove from heat and let stand 1 hour. (Or if you have the time and prefer, soak the beans overnight instead) Combine soaked beans and liquid,pork hocks,onion, carrots, celery, salt,pepper and ham base if using,(do not add milk)in slow cooker; cover and cook on HIGH(290-300 degrees) 5 hours or until beans are tender. Remove hocks, and when cool enough to handle, cut off meat, dice, and return to pot. Stir in the 1 1\2c milk. Turn to HIGH (if you were cooking on Low) and heat 15 minutes.

notes

You can make this on the stove for maybe 2 or 3 hours, enough to get the smoked pork hocks tender.If you are vegetarian, try adding some liquid smoke for flavor, or if you don't mind, some Ham Soup base.

Source: Linda Wilson