1 lb. bag dry lima beans
2 sticks celery (save the leaves)
1 med. tomato
1 tsp. salt
1/2 tsp. black pepper
2 tbsp. oil

Clean and soak dry lima beans in water. Clean and chop the celery sticks (save the leaves).

In soup pot, cover beans with water about 3 inches over bean level. Add chopped celery, cut up tomato chunks and celery leaves. Put in salt and pepper. Cook in a covered pot. When beans are 3/4 cooked add in the oil. For the remainder of cooking time, remove the cover. This will make it get nice and thick.