Contributed by “VegWeb” at www.vegweb.com)

Ingredients

1 ½ C dried baby (small) Lima beans (*soak the night before*)

1 large Onion, coarsely chopped

14 to 16 oz can of tomatoes *OR* 2 C of chopped fresh tomatoes *OR* 2 C tomato sauce

1 tsp Worcestershire sauce

Salt and freshly ground Pepper to taste

Tobasco or other hot pepper sauce (optional)

chopped Cilantro or Parsley as garnish (optional)

Instructions

The beans:

Wash lima beans and soak overnight in 4 ½ C of water. The next day, bring beans to a boil using the water they have soaked in. Reduce heat and simmer until tender (approximately 1 ½ hours). Another method is to cover the beans with water, bring to a boil and simmer two minutes. Remove from heat, cover and allow to sit for one hour; then cook using the method for the overnight soaked beans.

The rest of the soup:

Once the beans have been soaked and cooked, drain and rinse them, and add the tomatoes, chopped onion and enough water to cover at least 2 inches above the mixture (add more water if necessary). When the mixture is cooked to your satisfaction, add the seasonings and serve.

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