Bean Soup

• 2 c. dry lima beans
• 2 slices Oscar Mayer bacon
• 1 (10 oz.) pkg. frozen whole kernel corn
• 1/4 lb. (4 oz.) Louis Rich turkey smoked sausage, thinly sliced
• 1 onion, chopped
• 1 1/2 Tbsp. flour
• pepper

1. Place beans in a large saucepan.
2. Add enough water to cover; bring to a boil, reduce heat and cook on medium-low for 2 1/2 hours or until tender.
3. Cook bacon in large skillet until crispy.
4. Place bacon on paper towels, reserving drippings in the skillet to be used later; crumble bacon.
5. Add bacon, corn, sausage and onions to beans in saucepan.
6. Reduce heat to low; simmer 1 hour.
7. Stir flour into reserved bacon drippings in skillet.
8. Cook on medium-low heat until bubbly, stirring frequently.
9. Gradually stir in 1 1/2 cups water until mixture boils and thickens, stirring frequently.
10. Add to soup; simmer 30 minutes.
11. Season to taste with pepper.
12. Makes 6 (1 1/2 cup) servings.

beans, oscar mayer bacon, kernel corn, turkey smoked sausage, onion, flour, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82005 (may not work)