8 c. potato broth, vegetable broth or water
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. each dried thyme & basil leaves
1/2 tsp. black pepper
2 cloves garlic, minced or pressed
1/4 c. chopped parsley
Salt to taste
Parmesan cheese

1. Simmer together broth and beans for 1 hour.

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

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

4. 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.

Tips: Save the water used for boiling potatoes and freeze to make this soup. Canned vegetable broth also can be used. Makes 4 servings.