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Hearty Lima Bean Soup

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

14 ServingsPrep: 20 min. + standing Cook: 2 hours 50 min.

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 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

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.
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.
Debone ham and cut into chunks; return to pan. Add celery and
carrots. Cover and simmer for 1 hour or until beans are tender.
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.

2 of 2

Hearty Lima Bean Soup (continued)

Directions (continued)

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).

Nutrition Facts: 1 serving (1 cup) equals 172 calories, 4 g fat (2 g saturated fat), 12 mg cholesterol, 437 mg sodium, 26 g carbohydrate, 8 g fiber, 9 g protein.