2 c dried lima beans
8 c cold water
Ham bone
3 small chopped onions
1/2 bay leaf
1 c finely chopped carrots
1/2 c finely minced green pepper
1 c canned tomatoes
3 tsp salt
1/4 tsp pepper

Wash lima beans. Place in large kettle. Add water and ham bone, onions and bay leaf. Cover and simmer over low heat until the beans are tender.

Reserve 1 1/2 c of the whole beans. Force remaining beans through a coarse sieve. Return the whole beans to the soup mixture, add carrots, green peppers and tomatoes. Continue cooking over low heat until vegetables are tender. Add salt and pepper.

If there is any meat on the bone, cut it into bits and add it to the soup.

Serves 10. Freezes very well.