TART LIMA BEAN SOUP

By rmille6277

Sherry Riggs Bower

Ingredients

• 2 cups dried lentils or lima beans
• (12 ounces)
• Cold water
• 1 small onion, sliced
• 1 medium carrot, sliced
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/8 teaspoon dry mustard
• 4 teaspoons vinegar
• 2 teaspoons brown sugar
• 1 tablespoon butter, margarine, fat or salad oil
• 2 tablespoons flour
• Ham hock

Preparation

Step 1

Pick over, then wash and soak the beans in 6 cups cold water overnight. In morning, drain off and measure water; to this add enough more water to make 6 cups in all. Place in kettle with the beans, vegetables and all the seasonings, but the vinegar and brown sugar. Cover, bring to a boil, then simmer gently for 2 hours. Rub through a coarse sieve, and then add the vinegar and brown sugar. Heat, then stir in the butter and flour which have been combined. Cook, stirring until thickened. Serve with a small lump of butter in each soup dish. Sprinkle with paprika or minced hard-cooked egg. Serves 4.