Savory Soup Sunday: Baby Lima Bean, Chicken, and Collard Green Soup

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I’m a little (okay, a lot) late getting this posted. Silly work keeps getting in the way. Regardless, let’s talk about this week’s soup: Baby Lima Bean, Chicken, and Collard Green Soup.

When I was a kid, we ate a lot of lima beans. Most of the time, they were in soup, though there were the occasional use of them as a side dish. No matter how Mom fixed them, they were not my favorite beans. As I recall, I turned up my nose at them often. But it was eat them or go without. As I got older, I started liking them again. My liking increased as their availability decreased. It is rare that I can find dry lima beans. Even canned ones are hard to find locally. So when I do find dry beans, I try to get as many as I can. If limas aren’t a favorite or you can’t find them, I suggest another white bean, such as Great Northern or navy beans.

A word about beans. Almost everything you read says to soak 8-12 hours. I don’t. It’s a personal choice. Many believe it helps with gastrointestinal discomfort. Do or don’t; it’s up to you.

Now that I think about it, this recipe is pretty much made of many things I didn’t like as a child. When it came to chicken, I was a white meat girl. As I became responsible for buying my own food–in other words, became an adult–dark meat was cheaper. So that’s why I use thighs in this recipe, but you can use any you like.

I’ve always loved greens. Spinach was my childhood favorite, and I still like it a lot. Mom never made collard greens. But when I first tried them at a restaurant that served Southern foods, I was hooked. I make them often. If you don’t like collard greens, use spinach in the same way. No matter which you use, make sure to just place them on top. Let the cooking process invite them into the flavor party.

I make my own poultry seasoning. And like most things I make, it has no salt. If you’re using commercial poultry seasoning and stock, hold off on adding more salt until you get a taste. And if you don’t have smoked paprika, no big deal. You can add sweet paprika and a wee bit of ground cumin. Don’t like crushed red pepper? Leave it out. I recommend adding some ground black pepper to taste, though. And yes, you can switch out the distilled white vinegar with apple cider vinegar, but I’ve not been really happy when I’ve done that.

I cooked mine in a Crock-pot. Of course you can do it on the stove top, covered, low and slow in a heavy-bottom pan. And if you’re looking for a vegetarian alternative, simply leave out the chicken and use vegetable stock.

I hope you’ll give it a try. You can find my recipe here.



© Copyright 2017 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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