Ingredients
8 ounces dried baby lima beans2 cups chopped onions2 garlic cloves, minced2 cans (14-1/2 ounces each) reduced-sodium chicken broth1-1/2 cups cubed fully cooked lean ham1 cup sliced fresh carrots (1/4-inch slices)1/2 cup water1 jalapeno pepper, seeded and chopped2 tablespoons minced fresh parsley1/2 teaspoon pepper
Preparation
Place lima beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discard liquid.
In a Dutch oven coated with cooking spray, cook onions and garlic until tender. Stir in the broth, ham, carrots, water, jalapeno, parsley, pepper and lima beans. Bring to a boil. Reduce heat; cover and simmer for 50 minutes or until beans are tender.
