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LIMA BEAN SOUP 
1 (1 lb.) pkg. baby lima beans
3/4 lb. smoked pork chops
2 tbsp. plus 1 tsp. minced garlic
1/4 tsp. black pepper
2 bay leaves
3/4 c. chopped turnips or potatoes
3/4 c. chopped celery
1/2 c. chopped carrots
1 lb. kielbasi
1/4 c. lard
3 tbsp. flour
1/2 c. minced onion
2 tbsp. minced parsley
1/2 tsp. hot Hungarian paprika or 1/4 tsp. paprika and 1/4 tsp. cayenne

In large bowl, soak lima beans overnight. Drain beans and rinse. In large kettle, combine beans with 8 cups of water with smoked pork chops and 2 tablespoons minced garlic, black pepper and bay leaves. Bring to boil and simmer covered for 1 hour. Add turnips, celery and carrots and over moderate heat cook for 45 minutes or until beans are tender. Remove chops, cut meat from bone. Dice and return to kettle with diced kielbasi.

In small saucepan, melt lard, stir in flour and cook roux. Stir for 1 minute. Add onion, parsley, 1 teaspoon garlic and paprika. Stir for 2 minutes. Add to kettle, stir for 5 minutes. Salt and pepper to taste.

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