This colorful soup has a golden broth dotted with tender vegetables and lima beans. It makes an excellent lunch or first course.
—BETTY KORCEK BRIDGMAN, MI
PREP: 20 MIN. + STANDING • COOK: 2 HOURS 50 MIN. • MAKES: 14 SERVINGS (3 1/2 QUARTS)
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 all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
Pinch paprika
1 cup cold water
1 can (14 1/2 ounces) stewed tomatoes
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 the beans to pan.
2. Add ham bone and 2 1/2 qt. water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours.
3. Debone ham and cut meat 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.