Lima Bean Soup with Smoked Pork Butt
1 pound of dried lima beans
4 cups of water
2 Tsp of extra virgin olive oil
1 Tsp of butter
1 yellow onion, chopped
3 carrots, chopped
3 stalks of celery, chopped
2 cloves of garlic, chopped
11/2 pounds boneless smoked pork butt, cut into pieces
1 tsp of dried thyme
1 tsp of salt
1 tsp of fresh ground pepper
1/2 cup of Italian flat leaf parsley, chopped
1 28oz can of diced tomatoes
2 15oz can of tomato sauce
3 15oz cans of chicken broth
2 cups of water
Bring 4 cups of water to a boil.
Add the lima beans and cook for around 45 minutes.
Turn off the heat and let the beans soak for around 2 hours until beans a soft.
Drain the beans in a colander and rinse thoroughly with cold water. Set aside.
In a large pot heat the olive oil and butter.
Saute the onions, carrots celery and garlic for 2 to 3 minutes.
Add the diced boneless pork butt, thyme, salt, pepper and parsley, tomatoes and tomato sauce.
Add the beans, broth and water.
Bring to a boil, reduce the heat to a simmer over a low flame, cover and cook for 1 to 2 hours until soup thickens. Stir occasionally during the cooking process.Serves 4 to 6 people