• 1  pound dried baby lima beans, rinsed
• 6  cups water
• 1  cup dried soy beans, rinsed
• ³/₄ cup water
• 3  medium onions, peeled and chopped
• 1  pound smoked shoulder roll (butt) or smoked ham (with skin and fat trimmed and reserved), cut in small cubes
• 4  cups water
• 1  teaspoon salt
• ¹/₄ teaspoon pepper
• 2  tablespoons prepared mustard

1. Put lima beans into a large saucepot or Dutch oven. Add 6 cups water. Bring to boiling and boil rapidly 2 minutes. Cover tightly, remove from heat, and set aside about 1 hour.

2. Put soy beans into a saucepan and add enough water to cover. Cover saucepan; bring to boiling, reduce heat, and cook 30 minutes.

3. Drain and rinse soy beans. Return beans to saucepan and add water to cover. Bring to boiling and cook 30 minutes. Drain and rinse beans.

4. Put soy beans into an electric blender container with ³/₄ cup water. Cover; blend until pureed. Set aside.

5. Put onions, meat cubes, skin, fat, and 4 cups water into saucepot with lima beans. Cover; bring to boiling and simmer 1 hour, stirring as necessary.

6. Mix in the soy bean puree, salt, pepper, and prepared mustard. Cook 30 minutes, or until lima beans are tender. Remove and discard meat skin and fat.

7. Ladle hot soup into bowls.

[ About 4 quarts soup ]

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