1 lb. dry lg. limas
1 c. chopped onion
1 1/2 c. chopped celery
1/4 c. butter
1/4 c. flour
3 c. milk
1 (28 oz.) can chopped tomatoes
1 (16 oz.) whole kernel corn
1/4 lb. Monterey Jack cheese with jalapeno peppers
1/2 tsp. salt
1/8 tsp. pepper

Wash, sort, soak beans in 6 cups cold water overnight. Drain, put in large pot with 6 cups hot water. Boil gently until almost tender; set aside, don't drain.

Cook onion and celery slightly in butter. Blend in flour, salt and pepper. Add milk and bring to a boil, stirring constantly. Add beans and their liquid along with remaining ingredients. Heat all to boiling, adjust seasoning with salt and pepper. Serve piping hot.