1 lb. dried baby lima beans
Water
1 (16 oz.) can whole tomatoes, broken up
1/4 c. instant minced onion
2 tsp. marjoram leaves, divided
1/4 tsp. ground black pepper
1 bay leaf
1 c. sliced carrots
1 c. sliced celery
2 1/2 tsp. salt

Place lima beans in a large saucepan. Cover with boiling water; let stand for 1 hour; drain off liquid. Add 8 cups of water, tomatoes, onion, 1 1/2 teaspoons of the marjoram, black pepper, and bay leaf. Bring to a boil. Reduce heat and simmer, covered, until beans are tender, about 1 1/2 hours.

Add carrots, celery, salt, and remaining 1/2 teaspoon marjoram, crushed. Simmer, covered, until vegetables are tender, about 10 minutes. Remove bay leaf before serving.