1 (16 oz.) bag dry lima beans
2 lg. onions
3 stalks celery
2 lg. potatoes
3 carrots
Salt and pepper to taste

Wash beans; peel and cube potatoes, onions; chop celery and carrots. Add together in 4-quart crock pot. Add water to cover vegetables and cook overnight on low heat at least 10 hours. Add salt and pepper to taste at end of cooking time (salt will make beans hard if added at start of cooking time). Serve with corn chips and garden salad. Serves 5-6 people.