Ham-Lima Bean Soup

Name: Ham-Lima Bean Soup
Ingredients: 1 pound Dried Lima Beans; 10 cups Water; 1 Ham Bone With Some Meat Attached; 1 Medium Onion, Peeled And Sliced; 2 Celery Stalks, Sliced; 8 whole Black Peppercorns; 2 Carrots, Peeled And Cut Into Chunks; 1/4 teaspoons Dry Mustard; 1 Bay Leaf; 1 Leek, Sliced (optional); 3 Tablespoons Butter; 2 Tablespoons All-purpose Flour; 1-1/2 cup Milk

13 ingredients

4 steps

Ingredients

1 pound Dried Lima Beans
10 cups Water
1 Ham Bone With Some Meat Attached
1 Medium Onion, Peeled And Sliced
2 Celery Stalks, Sliced
8 whole Black Peppercorns
2 Carrots, Peeled And Cut Into Chunks
1/4 teaspoons Dry Mustard
1 Bay Leaf
1 Leek, Sliced (optional)
3 Tablespoons Butter
2 Tablespoons All-purpose Flour
1-1/2 cup Milk

Directions

1

Pick over and rinse the beans. Put them in a large kettle. Add 10 cups water. Bring to a boil and boil for 2 minutes. Remove them from the heat, cover and let stand for one hour.
2

Then add the next 8 ingredients. Bring again to boil, then reduce heat, cover and simmer for about 1 1/2 hours. Remove the ham bone from the pot and force the remaining mixture through a sieve or food mill. Or you can use an immersion blender or whirl it in a blender until smooth. Then put the mixture back in the kettle.
3

In a small sauce pan, melt butter over medium heat and blend in the flour. Add milk and cook, stirring, until mixture is thickened. Add this to the bean mixture with any ham scraps removed from bone. Heat this over medium heat until heated through.
4

Makes about 2 1/2 quarts or 6-8 servings.