Lima Bean Soup

1 pound dry lima beans
1 large meaty ham bone or 2 ham hocks
2-1/2 quarts water
5 celery ribs, cut into chunks
5 medium carrots, cut into chunks
1 garlic clove, minced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
Pinch paprika
1 cup cold water
1 can (14-1/2 ounces) stewed tomatoes

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan.

Add ham bone and the 2-1/2-qt. of water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Debone ham and cut into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender.

In a skillet, saute garlic in butter for 1 minute. Stir in flour, salt, pepper and paprika. Add cold water; bring to ab oil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes. Makes 14 servings (3-1/2 quarts).