On 12/27/2016 2:22 PM, l not -l wrote:
> On 27-Dec-2016, jmcquown > wrote:
>
>> On 12/26/2016 9:03 PM, wrote:
>>> On Monday, December 26, 2016 at 6:27:12 PM UTC-6, Brooklyn1 wrote:
>>>>
>>>> What's left of my holiday ham. We had brussel sprouts with egg
>>>> noodles, and a store bought apple pie w/Redi Whip.
>>>> We'll pick on the ham a couple more days (tiring of it now) and then
>>>> use what remains to make a lima bean soup, I have two 2 lb bags of
>>>> Great Value (Walmart) dried limas. I have plenty onions, celery,
>>>> carrots, and whatever else... and I have an 18 qt. pot I think will
>>>> suffice. I still haven't decided on using two pounds of limas or all
>>>> four pounds of limas. I've bought the Sugardale brand before, it's
>>>> very good: http://www.sugardale.com/
>>>> On sale the price was right:
>>>> http://i67.tinypic.com/15pseit.jpg
>>>> Still plenty left for soup:
>>>> http://i65.tinypic.com/1z6r5o9.jpg
>>>>
>>>>
>>> The ham and bone will be good in white or pinto beans but
>>> you may grow a little tired of beans by the time you get
>>> around to cooking a pot of those.
>>>
>> Bean soup does freeze well. My dad's most excellent navy bean soup
>> calls for a meaty ham bone. I've substituted a couple of small ham
>> hocks in the past, makes the soup just as tasty.
>>
>> Jill
> I'm a smoked pork fan and want more meat in my bean soup than a hock, or
> two, provides. Years ago, I switched to smoked pork shanks. They provide
> all the flavor of hocks and more meaty chunks.
>
> That reminds me, I have some leftover lima bean, pork shank casserole in the
> freezer; it will hit the spot next time temps drop below freezing.
>
Enjoy! Temps where I live now rarely drop below freezing.

Jill