Preparation time: 10 minutes. Cooking time: 1 1/2 hours. 1 c. dried baby lima beans 1/2 c. chopped onion 1 clove garlic, minced or pressed 1 tbsp. butter 1 carrot, chopped 1/2 tsp. dried thyme 1/2 tsp. basil leaves 1/2 tsp. black pepper 2 cloves garlic, minced or pressed 1/4 c. chopped parsley Salt to taste Parmesan cheese

TIPS: Save the water used for boiling potatoes and freeze to make this soup. Canned vegetable broth also can be used.

Simmer together broth and beans for 1 hour.

Meanwhile, saute onion and garlic in the butter. Stir in carrot, herbs and black pepper. Set aside.

After beans have cooked for 1 hour, stir in vegetable mixture. Simmer, covered, 30 minutes longer.

Puree half the beans with some of the liquid, 2 cloves garlic and the parsley. Combine puree with remaining soup. Heat to steaming. Salt to taste. Serve with freshly grated Parmesan cheese. 4 servings.