1 lb. dried lima beans
2 lb. cooked, diced ham
2 1/2 qt. water
5 celery ribs, diced
5 carrots, cut in chunks
1 garlic clove, minced
2 tbsp. butter
2 tbsp. all-purpose flour
2 tsp. salt
1/2 tsp. pepper
pinch of paprika
1 c. cold water
1 (14 1/2 oz.) can stewed tomatoes

Place beans in soup pot. Add water to cover by 2-inches. Bring to boil; boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and discard liquid. Return beans to pot. Add ham and 2 1/2 quarts water; bring to a boil. Reduce heat, cover and simmer 1 1/2 hours. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender. In a skillet, sauté garlic in butter for 1 minute. Stir in flour, salt, pepper and paprika. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes. Simmer another 10 minutes.

Yields 14 servings.