Ingredients

• 1 lb. dry baby lima beans
• 2 pig's feet or pork hocks
• 2 bay leaves
• 1 tbsp. salt
• 4 onions, coarsely chopped
• several celery stalks, chopped

Directions

1. Soak beans overnight in water to cover.
2. Drain and combine with remaining ingredients.
3. Add water and cook until the beans are tender and meat falls away from the bones.

Serves 6.

Attribution: Pork Hock and Lima Bean Soup by V. Alice Hughes, Mariatown, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.