1 lb. dried lima beans
1 ham bone
2 (13 1/2 oz.) cans chicken broth
1 (16 oz.) can tomatoes
1/2 tsp. paprika
1/8 tsp. cayenne
3 c. water
2 c. finely chopped celery
1 c. chopped onion
1/4 c. snipped parsley
1 c. cubed leftover cooked ham

Soak beans in water to cover overnight; drain. Turn into large kettle. Add ham bone, chicken broth, tomatoes, paprika, cayenne and the 3 cups water. Bring to boil over high gas flame; reduce flame and simmer, covered, 30 minutes. Stir in celery and onion. Simmer 1 hour longer, or until beans are soft but not mushy.

Remove ham bone and cut ham left on bone into small pieces; return pieces to kettle along with parsley and ham cubes. Reheat slowly until thoroughly hot. Makes about 12 servings.