Ingredients
1 pound dried lima beans1 large meaty ham bone or 2 ham hocks2-1/2 quarts water5 celery ribs, cut into chunks5 medium carrots, cut into chunks1 garlic clove, minced2 tablespoons butter2 tablespoons all-purpose flour2 teaspoons salt1/2 teaspoon pepperPinch paprika1 cup cold water1 can (14-1/2 ounces) stewed tomatoes
Preparation
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 2-1/2 qt. water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
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.
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.
