2 c. dry lima beans
2 slices Oscar Mayer bacon
1 (10 oz.) pkg. frozen whole kernel corn
1/4 lb. (4 oz.) Louis Rich turkey smoked sausage, thinly sliced
1 onion, chopped
1 1/2 tbsp. flour
pepper

Place beans in a large saucepan. Add enough water to cover; bring to a boil, reduce heat and cook on medium-low for 2 1/2 hours or until tender. Cook bacon in large skillet until crispy. Place bacon on paper towels, reserving drippings in the skillet to be used later; crumble bacon. Add bacon, corn, sausage and onions to beans in saucepan. Reduce heat to low; simmer 1 hour. Stir flour into reserved bacon drippings in skillet. Cook on medium-low heat until bubbly, stirring frequently. Gradually stir in 1 1/2 cups water until mixture boils and thickens, stirring frequently. Add to soup; simmer 30 minutes. Season to taste with pepper.

Makes 6 (1 1/2 cup) servings.