2 c. dried lima beans
4 tbsp. oil
2 tbsp. butter
chunks of leftover baked ham
ham bone
4 onions (peeled and quartered)
1 c. canned tomatoes
1 clove garlic
1 c. finely chopped celery
2 qt. boiling water
1 tsp. salt
1 tbsp. Worcestershire sauce
dash of freshly ground black pepper

Soak the beans overnight and leave them in the soaking water. Rub off the skins with your hands under the water. Put the beans and liquid into a 4 quart kettle with all the remaining ingredients. (If you have a plentiful harvest of fresh tomatoes, you could use them instead of the canned ones.)

Bring the soup to a boil and cook, covered, over low heat for 3 to 4 hours. Stir from time to time to prevent scorching, and add more boiling water if needed to prevent sticking. Do not strain the soup. Serve it as is, garnished with croutons, if desired. Serves 6 to 8.