A favorite food in my family of origin was Lima Bean Soup. My mother claimed it was a southern dish to which she was partial because of her “heritage.” No matter that she spent only five years as a Georgia Peach! She made this soup often, usually with cornbread. The men all loved it. Any repairman who showed up in her small town would be given a bowl or two of this potent soup. Of course, the wives had to have the recipe, after hearing their husbands’ raves, and so the trend of making Lima Bean Soup spread throughout town. Many a woman did not like the soup, for reasons I cannot divulge. My mother’s own son’s family referred to it as, “Oh, The Beans Floating in Water Soup.” Some folks have no respect. If you have water, salt pork, salt, dried Lima Beans, and an onion, you’re good to go. Of course, she got more elaborate in her old age, adding carrots and calling it “Pioneer Lima Bean Soup.” “Rooty-toot-toot for the moon” is a phrase that takes on new meaning, when fondly remembering Mother’s Lima Bean Soup.

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