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1
Melt the butter in a large pot over medium heat.
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2
Add the leeks, celery, and carrots, and cook, stirring, until softened, 10 to 12 minutes.
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3
Sprinkle the flour over the vegetables, and continue to cook, stirring, until the flour reaches a light blond color.
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4
Add the tomato paste, and cook for another minute.
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5
Add the stock, and bring the mixture to a boil, stirring occasionally.
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6
Add the diced tomatoes and the potato, reduce the heat to low, and simmer until the potato is cooked through, about 20 minutes.
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7
The soup can be made up to 1 day in advance.
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8
While the soup is simmering, heat 2 inches of peanut oil in a large Dutch oven to 325F.
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9
Place the flour in a large casserole dish, and season with salt and pepper.
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10
Dredge the chops in the flour mixture, patting off the excess.
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11
Place the chops, two at a time, in the hot oil, and fry until cooked through, about 6 minutes.
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12
Transfer the cooked chops to a paper towel lined baking sheet, and repeat with the remaining chops.
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13
Add the cooked chops to the soup and simmer over medium-low heat for another 30 minutes, or until the meat from the chops falls off the bone.
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14
During the last 10 minutes of cooking, add the lima beans, peas, corn, and green beans.
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15
To serve, ladle the soup into wide, shallow bowls, and garnish with the parsley.
