Spread the love

It was a very hot summer and time now for some hot soup. I always look forward to some cooler weather and now that it is finally here, I am on the look out for soup recipes that warm the soul as well as your belly. I am happy to share a soup recipe that is a family favorite and one that brings warm memories from my childhood growing up in Hawaii.

But, before I share the recipe, I wondered, if you knew:

  • Campbell’s Soup Company is celebrating their 83rd anniversary this year
  • It is believed that the first ever soup was made of hippopotamus in 6000 B.C.
  • Former president Abraham Lincoln loved soup, and on his inauguration, celebrated with a mock turtle soup
  • Though linked to several origins, the word soup is believed to be derived from the Latin word suppa, meaning bread dipped in broth.
  • Americans consume more that 10 billion bowls of soup a year.

Wow, hopefully one of the 10 billion bowls include this yummy recipe for Lima Bean and Ham Hock Soup. Here is the recipe.

Mom’s Lima Bean Soup

You will need:

1 pkg of dried Lima Beans ( I used the Baby Lima Beans)

I pkg. of Smoked Ham Hocks ( My pkg. had 3 medium hocks)

1 can of Tomato Sauce

3-4 medium Potatoes ( Russets are preferred but I only had Red Potatoes and it worked fine)

1 head of Green Cabbage ( I used a Napa Cabbage and did not put in til the end)

I did add a ham steak for a more meaty substance. Back in the day when mom made it,  all of the fat and gristle was added to the soup. I wanted to make it a  little less fatty.

The night before you make the soup, put your Dried Lima Beans in a bowl covered with water. You will let the beans soak until you are ready to place them in the soup.

Place the Ham Hocks in a pot and cover with water. Boil the hocks for about 3 hours or until it starts to break away from the bone. Remove from the pot after boiling for the amount of time, and you can cut or shred whatever meat you can salvage from the hocks. If not, there will be enough ham flavor in the stock and you can add cubes of ham to the stock for a more meaty soup.

At this time, add the tomato sauce, cut up potatoes and your drained Lima Beans. If you are using chopped green cabbage, you can place them in the pot as well. If you use the Napa or Chinese Cabbage, leave them out until the very end of the cooking process. Add more water to cover all of the ingredients and cook until the potatoes are soft, usually about an hour. I put my chopped Napa Cabbage in the pot at this point and turned the stove off. The cabbage will be perfectly cooked from the heat of the soup and ready for eating. You may add more salt and pepper at this time as well, if needed or desired.

ENJOY!

I look forward to sharing more family recipes with all of you. My husband is excited because it means I am actually going to be cooking up all of these foods. I am an avid seeker of recipes, especially this time of year. But, there is nothing better sometimes, than those old recipe cards tucked away in cookbooks we seldom peruse. We have been conditioned to search all things online, and though nothing wrong with that, your old cookbooks, and handed down recipes can be valuable treasure. What do you think? Let me know in the comments.

4 Comments

Comments are closed.