Lima And Navy Bean And Ham Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lima And Navy Bean And Ham Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lima And Navy Bean And Ham Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 (3.5 ounce) links Italian sausage,
• casings removed
• 1 large meaty ham bone or 4
• smoked ham hocks
• 16 ounces dry lima beans
• 1 (16 ounce) package dried navy
• beans
• 2 (14.5 ounce) cans stewed
• tomatoes
• 1 (6 ounce) can tomato paste
• 1 onion, chopped
• 4 stalks celery, chopped
• 4 carrots, sliced
• 4 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 3 bay leaves
• 1/4 cup chopped fresh chives
• 2 tablespoons chopped fresh basil
• 6 green onions, chopped
• 1 teaspoon dried thyme
• 1 teaspoon mustard powder
• 1 teaspoon ground cayenne
• pepper
• 1 teaspoon salt (optional)
• 1 teaspoon ground black pepper
• 2 tablespoons Worcestershire
• sauce
• 3 tablespoons chicken bouillon
• powder
• 1 (12 fluid ounce) can or bottle
• beer

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large soup pot, brown the Italian sausage; drain off fat

Step 2: Technique & Execution

Add ham bone (or ham hocks), lima beans, navy beans, tomatoes, tomato paste, onion, celery, carrots, garlic, parsley, bay leaves, chives, basil, green onion, thyme, mustard, cayenne pepper, salt, ground black pepper, Worcestershire sauce and chicken base or bouillon

Step 3: Technique & Execution

Add the can of beer and water to cover all

Step 4: Technique & Execution

Bring mixture to a boil, then reduce heat and simmer until beans are tender, about 4 or 5 hours, and the ham has been released from the bone

Step 5: Technique & Execution

Refrigerate overnight to let the fat to come to the surface of the soup

Step 6: Technique & Execution

When ready to serve, skim fat, remove ham bone (or hocks), pick off remaining ham from bone and put into soup