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(A Recipe Over 100 Years Old)
2 c. dried lima beans
2 c. diced onions
2 medium carrots, diced
3 stalks diced celery
2 medium potatoes, diced
1 c. canned tomatoes
1 c. canned corn
2 Tbsp. butter
1 c. cooked rice

Soak lima beans overnight in cold water. Drain off
water. Cover beans again with cold water and cook gently for
about 2 hours or until very tender. There should be enough
water to keep beans covered all the time. Season to taste with
salt and pepper. Cook the diced vegetables in a pan of water
until tender. Season to taste. Add the cooked vegetables and
remaining ingredients to the beans. Cook gently for 20 min-
utes. Add enough water to make a thick soup consistency and
add butter. Season to taste. Serve with crackers or toasted
hard rolls.

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