LIMA BEAN SOUP

1 pound dry lima beans
1 or 2 ham hocks
5 medium stalks celery, cut into small pieces
3 carrots, peeled and cut into small pieces
2 or 3 cloves minced garlic
1 can stewed tomatoes, mashed
salt and pepper to taste

Add beans to a heavy Dutch oven and cover with enough water to go above them 2 inches.  Bring to a boil and
boil 2 minutes.  Remove from heat, cover and allow to sit 1 hour.  Drain and return beans to pot.  Alternatively,
You can also boil water in an electric kettle and add to the beans, bring up to the boil if necessary and proceed
as directed above. To the beans add 2 1/2 quarts water and ham hocks.  Bring to the boil, reduce heat, cover and
simmer 1 1/2 hours. Remove ham hocks and when cool enough to handle remove meat from the bones; discard bones
and fat. Add meat back to the pot along with the celery, carrots and garlic.  Bring back to the boil, reduce heat and
simmer up to an hour or until beans are completely tender and creamy.  Add stewed tomatoes and salt and pepper
if needed. Cook just long enough to heat the tomatoes.

Let's Cook YouTube Video