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1 c. potato or vegetable broth
or water
1 c. dried lima beans
1/2 c. chopped onion
1 clove garlic, minced or
1 Tbsp. oleo or butter
1 carrot, chopped
1/2 tsp. dried thyme
1/2 tsp. basil leaves
1/2 tsp. pepper
2 cloves minced or pressed
1/4 c. chopped parsley
salt to taste
Parmesan cheese

Simmer together broth and beans for 1 hour. Meanwhile,
saute onion and garlic in butter. Stir in carrot, herbs and
pepper. Set aside. After beans have cooked for 1 hour, stir
in vegetable mixture. Simmer, covered, 30 minutes longer.
Puree half the beans with some of the liquid, 2 cloves garlic
and the parsley. Combine puree with remaining soup. Heat to
steaming. Salt to taste. Serve Parmesan cheese. Save potato
water and freeze.

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