Ingredients
1 cup dried lima beans
6 cups water
1 smoked pork shoulder or ham bone
2 celery stalks, sliced
1 large onion, chopped
1 tsp. dry mustard
salt and pepper to taste
chopped parsley (optional)

Directions
Sort the dry beans to remove any foreign material. Chop the onion and slice the celery.

Combine the lima beans and water in a large kettle and bring to a boil. Boil for 2 minutes then remove from heat. Cover and let stand for 1 hour.

Add the pork shoulder or ham bone, celery and onion. Bring to a boil then reduce heat. Cover and simmer for 1-1/2 hours or until the beans are tender. Add more water if the soup is too thick.

Season with mustard, salt, pepper and parsley. Remove the bone and cut off any meat. Add the meat to soup and reheat. Makes about 2 quarts.