1 lb. dry lima beans, washed
Salt as needed
1 lg. can or package sauerkraut, drained and rinsed
Few diced potatoes, optional

GRAVY:

2 tbsp. butter, melted
Several Tbsp. flour

Wash beans and cover generously with water. Bring to a boil. Turn off heat and let set overnight. The next day, using the same liquid, bring soup to a boil again and boil for at least 1 1/2 to 2 hours. Test for softness. Salt soup as desired. A large can of lima beans can be substituted for above.

If desired, add diced potatoes and boil. Add sauerkraut to beans and add enough water to cover. Bring to boil then simmer.

To make gravy: combine melted butter and flour in skillet and brown slowly, until slightly brown. Turn off heat and cool before adding 1 to 2 cups water. Stir to thicken. Add to soup. Strain into broth if necessary.

NOTE: Chopped cabbage may be used in place of sauerkraut.