Lima Bean Soup with Ham Bone

Combine the ham bone with a substantial amount of water in a large cooking vessel. Place it on the stovetop over medium-low heat and allow it to simmer for an extended period, approximately 2 hours, until the remaining meat becomes easily detached from the bone. Remove and discard the bone, then use a utensil to transfer the meat to a serving container.

Concurrently, submerge lima beans in a large cooking pot and pour enough cold water over them to cover the entire surface. Bring the mixture to a rolling boil; then, immediately remove the pot from the heat source, cover it with a lid, and let it sit for 1 hour. Drain and rinse the beans to remove any excess moisture.

In a separate cooking vessel, heat oil over medium heat. Add sliced celery and chopped onion; cook and stir the mixture until the onion becomes translucent, taking approximately 5 to 7 minutes. Add the cooked ham bone meat, lima beans, and diced ham to the skillet. Reduce the heat and allow the mixture to simmer, adding additional water as needed, until it reaches a desired consistency, approximately 90 minutes.

Stir in chopped carrots, salt, pepper, and parsley into the soup. Allow it to continue simmering until the carrots become tender, taking an additional 30 minutes.