1 lb. smoked pork or ham with bone
1 c. dry beans, bay limas or speckled
1 clove garlic, crushed
2 carrots
1 sm. onion, minced
6 c. water
1 tbsp. bacon grease or butter
1 tbsp. flour
1 tbsp. sweet Hungarian
Paprika
1/2 c. sour cream at room temperature

Cut meat and carrots into bite-size pieces. Put meat, vegetables and water into large soup kettle. Bring to a boil, then cook slowly for about 2 hours or until beans are very tender. Remove bone. Prepare a roux from bacon grease and flour.

Remove roux from heat and stir in paprika. Add roux to soup, slowly return to the boil, stirring all the while. Remove kettle from heat, cool 10 minutes, then slowly stir in sour cream.

NOTE: This soup is best when slowly reheated the next day. Flavors blend overnight. Serve with crusty bread.