Soup from Christmas Pole Lima Beans

1. 

large speckled bean Banjo 12.25 oz (350 g) • water • water 2.65 quart (2500 ml) • bay leaf 2 pcs • salt 2 tsp

Sort beans out, pour in a cold water and let it soak for several hours, best overnight. Before cooking discard the water, pour in fresh one, add bay leaf, salt and cook beans until soft (cca 1 hour).

2. 

smoked meat

Put smoked meat in a cold water and cook until tender (cca 1-1,5 hours).

3. 

potatoes 1.5 lb (700 g)

Peel potatoes, wash and cut into the small cubes. Add into the beans and cook until potatoes softened (cca 20 minutes).

4. 

Take out cooked meat and cut it into cubes.

5. 

onion 5.25 oz (150 g) • pork lard 1 oz (30 g) • all-purpose flour / plain flour 3.5 oz (100 g)

Peel the onion and saute in oil. Add flour and fry.

6. 

ground red paprika 4 tsp • water 1.6 quart (1500 ml)

Remove the pot from the fire, add paprika and pour in a hot water.

7. 

Place pot back to fire and cook the roux. Add smoked meat into the beans and potatoes.

8. 

Sieve the roux into the soup, reboil.

9. 

garlic 0.75 oz (20 g) • sugar granulated 2 tsp

Add minced garlic cloves, sugar...

10. 

marjoram 2 tbsp • veggie salt

... and marjoram. To taste season with salt.