Indiana Lima Bean Soup

Recipe by: Chris Williams - Indiana
Servings: 6 to 8

2 pound dry lima beans
1 cup chopped onion
1 apple, peeled, cored, and chopped
1 ham bone
2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon savory
1/2 pound frankfurters, sliced
1 tablespoon chopped parsley
1 pound cooked sauerkraut

Soak beans several hours or overnight in water to cover in large heavy pot or kettle. Add onion, apple, ham bone, salt, pepper, and savory; add enough more water to bring level 1 inch over beans. Simmer gently 1 1/2 to 2 hours or until beans are mushy; remove ham bone. Taste; season if necessary. Add frankfurters; simmer gently until heated through. (If soup is thicker than
desired, add milk to thin.) Sprinkle with parsley. Spoon hot sauerkraut into bowls; ladle soup over.

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