On Wed, 28 Dec 2016 18:11:53 -0500, Brooklyn1
> wrote:

>On Wed, 28 Dec 2016 12:44:23 -0700, U.S. Janet B. >
>wrote:
>
>>On Wed, 28 Dec 2016 13:14:35 -0500, Brooklyn1
> wrote:
>>
>>snip
>> I have the meaty bone of a
>>>butt half ham all ready for my lima bean soup...
>>snip
>>
>>I was just looking around for a bean soup that used ham and didn't use
>>navy beans or similar. What do you do for lima bean soup? Is it any
>>different than regular bean soup -- diced carrot, celery, onion etc?
>>Some diced ham. I can eat limas, pintos chick peas, etc. Just not
>>navy bean family
>>
>>Janet US
>
>Pretty much the same for lima bean soup as for any other bean soup...
>carrot, onion, celery, a little garlic, herbs and other seasonings.
>I'll probably add parsley, bay leaves, marjorham, some msg, and I like
>to use freshly ground white pepper with lima bean soup. At the end
>after tasting I may decide to add a wee bit of Goya chicken bouillion.
>I also have Goya ham bouillion but it's a bit on the smokey tasting
>side and will negate the ham bone. I'll decide on additions as it
>cooks... that's why I have absolutely no use for pressure processors,
>I don't consider that cooking, I consider that gambling.

thanks
Janet US