1 lb. lg. dried lima beans
Water
1 smoked ham hock or 1 leftover ham bone
2 (10 3/4 oz.) cans condensed chicken broth
1 can whole peeled tomatoes, undrained
1/2 tsp. paprika
Dash of cayenne pepper
2 or 3 stalks celery
1 lg. onion
1/2 c. chopped parsley
1 c. cubed cooked smoked ham

Soak beans overnight in water. Next day, pour beans into colander and drain thoroughly. Discard soaking liquid.

In 10-quart kettle, add beans, chicken broth, undrained tomatoes, paprika, cayenne pepper and 3 cups water. Bring water to a boil. Reduce to simmer for 30 minutes. Chop celery and onion. Add to soup. Simmer 1 hour or until beans are soft. Remove ham hock or ham bone. Let cool. Cut meat from bone. Add to soup with parsley and ham cubes. Reheat soup very slowly until hot.