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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 14 |
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This colorful soup has a golden broth dotted with tender vegetables and lima beans. It makes an excellent lunch or first course.Betty L. Korcek, Bridgman, Michigan Ingredients:
1 pound dried lima beans |
1 large meaty ham bone or 2 ham hocks |
2-1/2 quarts water |
5 celery ribs, cut into chunks |
5 medium carrots, cut into chunks |
1 garlic clove, minced |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons salt |
1/2 teaspoon pepper |
pinch paprika |
1 cup cold water |
1 can (14-1/2 ounces) stewed tomatoes |
Directions:
1. Place beans in a Dutch oven; 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; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
3. Debone ham and cut into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender.
4. In a small skillet, saute garlic in butter for 1 minute. Stir in the 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 or until heated through. Yield: 14 servings (3-1/2 quarts).
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