Ingredients

• 1 1/2 cups dried lima beans
• 2 lbs. ham, with bone
• 1 large onion, quartered
• 1 large clove garlic, crushed
• 8 3/4 cups water
• 1 bouquet garni, consisting of 4 parsley sprigs, 1 spray thyme, 1 bay leaf
• 1/2 tsp. white pepper
• 20 large black olives, halved
• 3 tbsp. chopped parsley

Directions

1. Soak the beans overnight in enough water to cover.
2. Drain beans and place in large saucepan with ham, onion, and garlic. Add water and bring to a boil on high.
3. Add the bouquet garni and pepper to the pot and stir. Lower heat and simmer for 1 1/2 - 2 hours.
4. Discard the bouquet garni. Remove meat, cut into pieces, and return to pot.
5. Puree some of the beans and return to soup. Stir in the olives and season as necessary.
6. Serve, garnished with parsley.

Serves 6 - 8.

Attribution: Bean and Ham Soup by Dolores de Rosario, Hamilton, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.