1 (1 lb.) bag lima beans
3 (15 oz. ea.) cans chicken broth (Swanson)
1 (10 oz.) can Rotel diced tomatoes
1 large onion, diced
4 hot peppers, diced (I use Hungarian)
2 tbsp. diced garlic
salt and pepper, to taste
6 slices lamb shoulder cut 3/4-inch thick (veal or beef can also be used)

Soak lima beans in water overnight, drain and wash beans. Place beans in a large pot. Add the chicken broth, diced tomatoes, chopped onions, diced garlic. Season with salt and pepper.

While that is cooking, de-fat and debone the lamb shoulder (or beef or veal). Cut into 1-inch pieces.

In another pot, brown the meat then add to the soup. Bring to a boil then let it simmer for 2 to 3 hours before serving.

Submitted by: Dolores Lazar