Lima Bean Soup

Aubrey's grandmother had surgery last week, and I wanted to make a meal for her. I searched through my favorite cookbook, and found this recipe for Lima Bean Soup. It made a lot, so I gave Memaw about half of it and we kept the rest. I absolutely love it. It's like soul food all wrapped up in a soup. It's even better with a slice of skillet cornbread.
I made the soup healthier by using turkey kielbasa and turkey bacon instead of the pork, but I don't think any of the taste was sacrificed. This is an absolutely amazing southern soup that you have to try.


Ingredients:
2 cups dry baby lima beans
Lower sodium bacon (I used turkey bacon)
1 (10-ounce) frozen whole kernel corn
1 (14-ounce) package smoked kielbasa or sausage, thinly sliced (I used turkey kielbasa)
1 onion, chopped
1 1/2 Tablespoon flour
salt and pepper, to taste

Directions:
Place beans in large heavy saucepan. Add enough water to cover. Bring to a boil. Cook covered for 2 1/2 hours or until tender. Cook bacon in large skillet on medium heat until crispy. (Note: Since the turkey doesn't have much fat, I used a little bit of olive oil.) Drain on paper towels, reserving drippings in skillet. Crumble bacon. Add bacon, corn kielbasa (or sausage) and onion to beans in saucepan. Reduce heat to low; simmer 1 hour. Stir flour into reserved bacon drippings in skillet. Cook on medium-low heat until bubbly, stirring frequently. Gradually stir in 1 1/2 cups of water until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add soup; simmer 30 minutes. Season to taste with salt and pepper.

Source: Shades Mountain Baptist Church cookbook... recipe from Kelly Prevatte