Ham, celery and onions make this lima bean soup with sage and nutmeg delicious. A crisp salad and hard rolls will complete the meal.

Caraway-Sage Lima Bean Soup

1 pound dry lima beans
6 cups water
3 celery ribs, chopped
2 cups diced ham
1 1/2 cups chopped onions
1 tablespoon chopped dried parsley
1 1/2 teaspoons caraway seed
3/4 teaspoon ground sage
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
2 tablespoons chopped green onions
2 tablespoons freshly grated Parmesan cheese

1. Soak beans in water to cover overnight in a large stockpot.
2. The second day drain beans, leaving them in stockpot. Add water, celery ribs, ham ,onions, parsley, caraway seed, sage, nutmeg and pepper.
3. Bring to a boil, reduce heat, simmer 2 to 2 1/2 hours, stirring periodically.
4. Serve garnished with green onions and Parmesan cheese.

Makes 4 servings.

Cooking Tip: Stirring the contents of the stockpot occasionally while the soup simmers insures that ingredients won't stick to the bottom and burn.