Ingredients

2 C. dried lima beans
8 C. cold water
1 large onion roughly chopped
1 carrot peeled, quartered
2 garlic cloves crushed
1 Knorr vegetable bouillon cube
2 Tbsp. corn oil
1 medium onion finely diced
2 tsp. kosher salt optional
Freshly ground black pepper to taste

Cooking Instructions

Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible. Place beans in crock pot with 8 C. fresh water, the chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18 to 24 hours, until beans are very tender. Remove from heat and let cool a little. In the meantime, heat the oil in a skillet and sauté the finely diced onion until it is very brown. Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed. Return to pot and stir in browned onions. Taste for seasoning and add salt and pepper to taste.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)