1 lb. dried lima beans
1 ham bone
2 cans chicken broth
1 can (1 lb. 12 oz.) tomatoes
1/2 tsp. paprika
1 c. celery
1 c. onions, chopped
1/4 c. parsley, chopped
1 c. chopped ham

Cover beans with water and refrigerate overnight; drain. Add bone, broth, tomatoes, paprika, and 3 cups water; cook 30 minutes. Add remaining ingredients and cook 1 hour.