Banana Pepper-Leek Soup with Lima Beans and Smoked Meat - Rick Bayless

Ingredients

• 1/2 pound root vegetables (I like a mixture of 4 carrots and 2 parsnips)
• 6 ounces smoked meat, like smoked ham hock or pork shank, smoked turkey leg or smoked jowel
• vegetable or olive oil
• 2 tablespoons butter
• 1 1/2 pounds (about 6 small) leeks, washed, roots cut off, cut in half lengthwise and each half sliced crosswise into ¼-inch pieces
• 3/4 to 1 pound (about 4-6) fresh güero chiles (typically called hot or mild banana peppers), stemmed, seeded and sliced crosswise, about ¼-inch thick
• 1 pound bag frozen lima beans (defrosted)
• 1 quart chicken or vegetable broth
• Salt
• Handful cilantro or flatleaf parsley, for garnish
• A few tablespoons tablespoons grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan, for serving