Ham and bean soup

Ham and Bean Soup

1 lb. dry baby lima beans
8 cups water or chicken broth
4 whole cloves garlic, crushed
... 1 1/2 lbs. smoked ham bone or ham hocks
2 bay leaves
2 potatoes, peeled and cubed
4 large carrots, peeled and sliced
4 stalks celery, thinly sliced
1 large onion, chopped
2 Tbsp Worcestershire Sauce
1/2 tsp. thyme, crushed (optional)
1/2 tsp. freshly ground pepper
pinch of cayenne pepper, or to taste

Rinse the beans in cold running water and sort to remove any stones, debris or split beans. Wash several times. Cover the beans with water in a large bowl and leave beans to soak overnight covered. Drain.

In a Crock Pot or large heavy cooking pot bring the beans and broth to boiling. Add a large meaty ham bone or ham hocks, onions, celery, garlic, thyme, pepper, Worcestershire Sauce and bay leaves. Salt may be at the table to suit every ones taste.

Reduce the heat, cover, and simmer over very low heat a couple of hours or until the beans are nearly tender.

Remove the bone or ham hocks. When ham is cool enough to handle, remove any remaining meat from bones and chop. Add meat back to soup.

Add potatoes and carrots. Cover and simmer over low heat 30 minutes or until vegetables are tender.

Soup is always better the second day, when all the flavors are well blended together. So prepare this dish the day before you want to eat it and enjoy!