Recipe: Crock Pot Tomato and Lima Bean Soup

CROCK POT TOMATO AND LIMA BEAN SOUP

1 1/2 cups dried baby lima beans
1 large onion, coarsely chopped
1 (16 oz.) can tomatoes (or 2 cups fresh tomatoes, chopped)
water
1 tsp Worcestershire sauce
Salt and pepper (to taste)
Dash Tabasco
Chopped fresh cilantro or parsley (for garnish)

Soak lima beans in water overnight.

IN THE MORNING:
Drain the beans and rinse well. Add beans to the crock pot, as well as the onions and tomatoes, along with enough water to cover by 2 inches.

Cover, turn crock pot on LOW and cook for about 9 hours. After 9 hours or so, check to see if the limas are soft. If not, turn the pot up to HIGH and cook for 1 hour more. If there is not enough liquid, add 1 cup water and cook for 1/2 hour more.

When beans are soft, add the remaining ingredients and serve.

Makes 6 servings
Source: Healthwise