Lima Bean Soup - cooking recipe

Ingredients

16 oz. bag dried baby lima beans
2 qt. ham stock
1 (16 oz.) can tomatoes
2 cloves garlic, finely minced
1 medium onion, chopped
1 medium potato, peeled and chopped
1 carrot, pared and diced
1 rib celery, cleaned and sliced
1 tsp. dried basil
1 tsp. paprika
dash of cayenne pepper
leftover ham (if desired)

Preparation

Rinse and pick over beans and place in a large stock pot. Cover with cold water; bring to a boil.
Remove from heat; cover and let sit one hour.
Drain beans.
Replace beans in stock pot along with the ham stock, vegetables and spices.
Simmer 1 hour or until vegetables are fully cooked.
Add ham.
Freezes well.