Lyons Family Cookbook

Lima Bean Soup

1

lb

dried lima beans

1

large meaty ham bone or 2 ham hocks

2

Tbs

distilled white vinegar

2 1/2

quarts

water

5

celery ribs, cut into chunks

5

medium carrots, cut into chunks

1

garlic clove, minced

2

Tbs

butter

2

Tbs

all-purpose flour

2

tsp

salt

1/2

tsp

pepper

pinch

paprika

1

cup

cold water

1

can

(14 1/2 oz) stewed tomatoes, cut into 1/2" size pieces

1

Place 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 discard liquid; return beans to pan.

2

Add ham bone and the 2 1/2 qt. of water and the vinegar; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Debone ham and cut into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender.

3

In a skillet, saute garlic in butter for 1 minute. Stir in flour, salt, pepper and paprika. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes. Yield: 14 servings (3-1/2 quarts).

Recommended: use nitrate free ham shank from Whole Foods. When de-boning the ham, use 2 cups for this recipe, and the excess can be used for some other recipe.

Source

Source: Taste of Home