8 c. potato broth or water
1/2 c. chopped onions
1 tbsp. butter
1/2 tsp. each dried thyme & basil leaves
1/4 c. chopped parsley
1 c. dried baby lima beans
1 clove garlic, minced
1 carrot, chopped
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. Serve with freshly grated Parmesan cheese.