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1/2 cup dried baby lima beans
6 cups cold water
1/4 cup corn or vegetable oil
l large onion, diced
2 stalks celery, diced small
4 cloves garlic, crushed
3 quarts parve beef or chicken broth
2 carrots, peeled and diced
2 pounds mushrooms, sliced
4 large baking potatoes, peeled and diced
1/4 teaspoon pepper
salt to taste

Soak the lima beans in water overnight. Drain and rinse the beans before adding to the soup. Heat the oil in the bottom of a 5-quart kettle and saute the onion, celery and garlic until they start to turn transparent, but not brown, about 10 minutes. Add broth, lima beans, carrots and mushrooms. Simmer gently, stirring occasionally, until lima beans are tender, about 1 1/2 to 2 hours. Add the potatoes after the soup has cooked for about 1 hour. If soup gets too thick, add more broth or water. Add pepper and taste for seasoning, adding salt if necessary. Serves 10-12

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