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.
ss089604