RCI-VG.004.1184.001
Sausage Lima Bean and Potato Soup
This recipe came from the Hartman Estate Sale. It was obtained it as part of the purchase of the Family Collection from the Hartman Estate in Arlington, Texas in 1984.
Prep15 min
Cook15 min
Total30 min
Servings4
Difficultyintermediate
Ingredients
- rolled sausage½ pound
- potato cubes1 cup
- 1 cup
- 1 teaspoon
- water divided7 cups
- 1 teaspoon
- 1 small
- 1 dash
- 2 cups
- 1 teaspoon
Method
1
Soak the dried lima beans in 3 cups of water for at least 2 hours or overnight to soften them before cooking.
2
Heat a large pot over medium-high heat and crumble the rolled sausage into the pot, breaking it into small pieces as it cooks until browned.
8 minutes
3
Add the chopped white onion to the sausage and sauté until the onion becomes translucent, stirring occasionally.
5 minutes
4
Drain the soaked lima beans and add them to the pot along with the potato cubes and the remaining 4 cups of water.
1 minutes
5
Stir in the salt, black pepper, and cayenne pepper, then bring the mixture to a boil.
2 minutes
6
Reduce the heat to low and simmer the soup for 50-60 minutes until the lima beans and potatoes are completely tender.
55 minutes
7
Stir in the milk, stirring gently to combine without breaking apart the potatoes and beans.
2 minutes
8
Simmer for an additional 5 minutes to heat the milk through, then taste and adjust seasoning as needed.
5 minutes
9
Ladle the soup into serving bowls and garnish with the chopped fresh parsley before serving.