Butterbean Soup


1           cup large lima beans, soaked
3/4        cup finely chopped carrots (2 medium)
1-1/3    cups finely chopped celery (3 stalks)
1           cup chopped tomatoes (1 medium)
6           cups water
2           tablespoons butter
1/2        cup finely chopped onion
2           tablespoons chopped fresh parsley
2           tablespoons all purpose flour
1/2        teaspoon salt
              Freshly ground black pepper to taste

In a large saucepan over medium-high heat, combine soaked lima beans, carrots, celery, tomatoes and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beans and vegetables are tender, about 1 hour.

In a small skillet over low heat, melt butter. Add onion and parsley; cook until onion is soft, about 5 minutes. Stir in flour and cook 1 minute; stir mixture into soup and simmer until soup is slightly thickened, about 5 minutes. Season with salt and pepper.

Makes 4 cups. Serves 4. Recipe can be doubled.