For 4 servings you will need:

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 and basil leaves
1/2 tsp. black pepper
2 cloves garlic, minced or pressed
1/4 c. chopped parsley
Salt to taste
Parmesan cheese

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. Server 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.

Dried lima beans have a mild flavor that is great in soups. When combined with sauteed onion, carrot, herbs, zesty garlic and Parmesan cheese, this soup is enjoyed by everyone, even the hard-to-please.

Preparation time: 10 minutes. Cooking time: 1 1/2 hours.