1/2 c. sm. dried lima beans
2 qt. water
1 (1 lb.) can tomatoes, chopped
1 onion, sliced thin
2 ribs celery with leaves, diced
2 tbsp. chopped parsley
1/2 green pepper, chopped
1/2 c. whole barley
1 carrot, sliced
1 lb. mushrooms, sliced
2 tsp. salt, to taste
2 tsp. dried dill weed, can use fresh dill

In non-aluminum or coated aluminum kettle, combine rinsed lima beans and enough of the 2 quarts of water to cover. Bring to boil; boil 2 minutes; turn off heat and let stand 1 hour (or can soak overnight).

Add remaining water, tomatoes, and their juice, onion, celery, parsley, green pepper and barley.

Bring to boil, turn down heat, cover and simmer for 1 1/2 hours. Add carrot, mushrooms, salt, and dill. Simmer until carrot is tender, about 20 minutes.

Serves about 8.