Holiday Spiral Ham and Lima Bean Soup

Ingredients and Weight:

• 1 boneless spiral-cut ham (6-8 pounds)
• 1 pound dried lima beans, picked over and rinsed
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 16 cups chicken broth
• 1 bunch fresh parsley, chopped

Preparation Time:

• 30 minutes

Cooking Time:

• 2 hours, 30 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. In a large Dutch oven or stockpot, brown the ham all over over medium-high heat.
2. Remove the ham and set aside. Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.
3. Stir in the thyme, oregano, and pepper. Cook for 1 minute more.
4. Add the lima beans and chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour.
5. Return the ham to the pot and continue simmering for 1 hour, 30 minutes more, or until the beans are tender and the ham is cooked through.
6. Remove the ham from the pot and let cool slightly.
7. Using forks, shred the ham and add it back to the soup.
8. Stir in the parsley and serve hot.

Nutritional Information:

• Serving size: 1 cup
• Calories: 250
• Fat: 10 grams
• Protein: 25 grams
• Carbohydrates: 20 grams
• Fiber: 5 grams

Dish Characteristics:

• Savory and comforting
• Creamy and rich
• Perfect for a holiday meal

User Comments:

• "This soup is packed with flavor and so easy to make. It's a great way to use up leftover ham."
• "I love the creamy texture of the lima beans. It makes this soup so satisfying."
• "This is the perfect soup for a cold winter day. It's warm and comforting, and it fills you up without weighing you down."

Special Precautions and Tips:

• Be sure to pick over the lima beans before cooking to remove any stones or pebbles.
• If you don't have a spiral-cut ham, you can use a regular ham and cut it into cubes before browning it.
• To make the soup ahead of time, cook it according to the directions and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When ready to serve, reheat the soup over medium heat until warmed through.