1 c. dried lima beans
2 carrots, sliced
2 lg. onions, sliced
1/4 tsp. pepper
1 qt. cold water
Few sprigs of parsley, minced
1 tsp. salt
1 tsp. Worcestershire sauce

Cover beans with water. Soak several hours. Place in large, covered saucepan. Add cold water and rest of ingredients. Simmer about 2 hours or until beans are tender.

Any left over beans may be pureed and thinned with milk to make cream of lima bean soup. Adjust seasoning to taste and heat.