INGREDIENTS

1. 1 1/2cupsdried large lima beans
2. 1tablespoonvegetable oil
3. 2clovesgarlic, minced
4. 2mediumonions, thinly sliced
5. 3stalkscelery, thinly sliced
6. 2largepotatoes or4 smallpotatoes, peeled and quartered
7. 2carrots, peeled and thinly sliced
8. 1bay leaf, crushed
9. 1 1/2-2tablespoonsvegetarian chicken soup mixes or5 vegetable bouillon cubes
10. 1tablespoonpaprika(I find using half smoked bittersweet paprika and half regular paprika adds depth to the final flavou)
11. 4cupshot water
12. salt
13. fresh ground pepper

DIRECTIONS

1. Soak the beans overnight, then drain.
2. Or, follow package directions for quick soaking.
3. In a large skillet, heat the oil and saute the garlic, onions and celery until tender.
4. Put in slow cooker.
5. Add the potaoes, carrots, beans, bayleaf and paprika.
6. Dissolve the soup mix in 1 cup of the hot water and add to the vegetables with the remaining 3 cups of water.
7. Add salt and pepper to taste.
8. Cover tightly and cook on low 18-24 hours.
9. Taste and adjust seasonings, if necessary.
10. Makes four very generous servings.