1 tbsp. vegetable oil
1/2 c. onion, chopped
2 garlic cloves, minced
1 (16 oz.) can tomatoes, canned without salt, chopped
1 c. low-sodium chicken broth
1 c. sliced carrots (about 2 medium)
1 c. celery, sliced
1/4 c. fresh parsley, chopped
1 tsp. dried basil
1/8 tsp. pepper
1 c. frozen, no-salt-added lima beans
1/2 c. water

In medium-size saucepan over medium-high heat, heat oil. Add onion and garlic and cook, stirring frequently, 2 to 3 minutes or until soft. Add tomatoes with their juice, chicken broth, carrots, celery, parsley, basil and pepper; bring to a boil. Reduce heat, cover and simmer 20 minutes. Add lima beans and water; bring to a boil. Reduce heat; simmer 20 minutes or until beans are tender. Makes 6 servings, about 3/4 cup each.