Dried Lima Bean Soup Recipe

• 2 c. dry lima beans
• 4 tbsp. oil
• 2 tbsp. butter
• chunks of leftover baked ham
• ham bone
• 4 onions (peeled and quartered)
• 1 c. canned tomatoes
• 1 clove garlic
• 1 c. finely minced celery
• 2 quart. boiling water
• 1 teaspoon salt
• 1 tbsp. Worcestershire sauce
• dash of freshly grnd black pepper

1. Soak the beans overnight and leave them in the soaking water.
2. Rub off the skins with your hands under the water.
3. Put the beans and liquid into a 4 qt kettle with all the remaining ingredients.
4. (If you have a plentiful harvest of fresh tomatoes, you could use them instead of the canned ones.)
5. Bring the soup to a boil and cook, covered, over low heat for 3 to 4 hrs.
6. Stir from time to time to prevent scorching, and add in more boiling water if needed to prevent sticking.
7. Don't strain the soup.
8. Serve it as is, garnished with croutons, if you like.
9. Serves 6 to 8.

beans, oil, butter, ham, ham bone, onions, tomatoes, clove garlic, celery, boiling water, salt, worcestershire sauce, freshly grnd black pepper

Taken from cookeatshare.com/recipes/dried-lima-bean-soup-53744 (may not work)