LOUISIANA LIMA BEAN SOUP 2 cups dried lima beans 8 cups cold water Ham bone 3 small onions, chopped 1/2 bay leaf 1 cup carrots, finely chopped 1/2 cup green pepper, finely minced 1 cup canned tomatoes 3 teaspoons salt 1/4 teaspoon pepper Wash lima beans. Place in large kettle and add water, ham bone, onions and bay leaf. Cover and simmer over low heat until beans are tender. Reserve 1 1/2 cups of the whole lima beans. Force remainder through a coarse sieve. Return whole beans to the soup mixture. Add carrots, green pepper and tomatoes. Continue cooking over low heat until vegetables are tender. Add salt and pepper. If there is meat on the ham bone, cut it into bits and add to the soup. Add bean pulp from beans you put in sieve. Heat through and serve.
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