Serves: 0
Total Calories: 561
Wash the beans then put them in a large kettle and cover with cold water. Soak overnight. Next morning add at least 4 cups more water, the ham hocks and onion. Cook until the beans are done season with salt and pepper. Add more water during the cooking as needed. Remove the meat from the ham hock and add to soup.
This Lima Bean Soup recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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