Crockpot Monday: Lima Bean Soup

Does anyone remember being a kid and saying, "ewww...lima beans!"? I don't. I loved lima beans as a kid. If I had an eww veggie, it would have been beets. I just could not get into them. Lima beans though? More please!

Lima Bean Soup:

Ingredients:
1 pound of soaked lima beans, drained (for quick soak: boil rapidly for 10 minutes, then turn off heat and leave covered for 1 hour.)
1 large onion, peeled and diced
1 head (about 10 cloves) garlic, peeled
1 (28-ounce) can diced or plum tomatoes with basil
1 (28-ounce) can water
2 teaspoons paprika
2 cups diced ham

Directions:

Use a 6-quart slow cooker. Place the drained lima beans into your crockpot and add the onion and garlic. Dump in the tomatoes, then rinse the can into the pot. Add paprika and stir in the ham.

Cover and cook on low for 8 to 10 hours, or until the beans are fully soft.

Use an immersion blender to naturally thicken the broth by blending some of the beans and tomatoes. This also helps distribute the flavor and squish up the garlic cloves. If you don't have a handheld blender, you can scoop out a cup or so of the beans and smash them with a large fork or blend in a traditional blender, then stir them back into the pot.

This is one soup that I always look forward to making!

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