Butterbean Soup

1           cup large lima beans, soaked, or 2 cans (15 oz. each) butter beans
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. (If using canned beans, add at the end of recipe.)

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.

Nutritional Information per Serving:

Calories 223, Protein 10 g, Carbohydrates 33 g, Fat 6 g, Calories from fat 26%, Cholesterol 15 g, Fiber 10 g, Folate 119 mcg, Sodium 382 mg