2 c. dried lima beans
1 sm. onion, chopped
1 sm. green pepper, chopped
2 tsp. salt
1 tsp. sugar
1 c. canned tomatoes
1 tbsp. flour
2 tbsp. butter

Place the beans in a saucepan and cover with water. Soak overnight. Add enough water to cover. Add the onion and green pepper and cook until beans are tender. Add the salt, sugar and tomatoes and cook for 15 minutes longer. Remove from heat and press through a sieve. Return to saucepan. Mix the flour with a small amount of water and stir into the soup. Bring to a boil and remove from heat. Add butter and serve. 1 quart.