Recipe - Favorite Lima Bean Soup

1 (23 pound) piece smoked ham
shank or hocks
1 pound Dried lima beans
2 One half qt Water
One fourth cup Diced salt pork or bacon
Three fourths cup Diced carrots
Three fourths cup Chopped onion
Three fourths cup Chopped celery
Three fourths cup Diced potatoes
1 One half teaspoon Salt
One fourth teaspoon Pepper
1 tablespoon Chopped parsley (optional)

Wash beans and put into water. Soak overnight. Or, bring water to boiling
point; add washed beans; boil for 2 minutes only; cover; remove fron heat;
allow to stand for 1 hour. (This is equal to 12 to 15 hours soaking in cold
water.)

Cook salt pork or bacon until lightly crisp. Add to beans in water. Add
vegetables, seasonings and ham shank or hocks. Cover and simmer for about 2
hours. Remove ham shank or hocks. Remove meat from bones; dice and add to
soup. Serve hot, garnished with chopped parsley. Yield: 6 to 8 servings.

SOAK BEANS OVERNIGHT

From The Progressive Farmer's Southern Country Cookbook, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.