BEST LIMA BEAN SOUP - ESPECIALLY WINTERTIME!

Steps:

• 1. Rinse lima beans and place in water along with quartered onions, carrots, and celery in pot or dutch oven.
• 2. Bring mix to a boil over medium heat.
• 3. When mix begins to boil, reduce heat and simmer for an hour.
• 4. Add the two grated potatoes and simmer for an additional half hour.
• 5. Add the balance of the potatoes along with the golden brown bacon (nix the bacon drippings unless you don't mind the fat and extra calories).
• 6. (Optional) Add one cup of grated cauliflower or one cup of flour for thicker broth, if desired.
• 7. Let simmer for an additional half hour, then add four cups of diced tomatoes (canned will do) for flavor and a bit of color, two bay leaves, 3/4 T thyme, 3/4 T paprika, 2 T lemon juice, salt and pepper to taste, and favorite flavorful hot sauce (optional).
• 8. Either continue to simmer for three to four additional hours until done, stirring often and/or adding additional water to avoid burning the ever-thickening mix, or remove contents from heat and transfer to 7-qt. or 8-qt. crock-pot to finish soup at low setting for five to six hours till finished.
• Add additional warm water prior to serving if somewhat thinner consistency desired. Okay to refrigerate broth overnight and then transfer to crock-pot next morning, with a little extra water, if needed, to finish soup at low setting for six to seven hours, but wait until then to add lemon juice. Some think this soup is a bit bland, but avoid over-seasoning while cooking and just let each person season to taste. Goes great with corn bread or a multi-grain muffin or roll. An ale really compliments the overall taste.