Instructions: Someone asked for lima bean recipes. This is a favorite of our, from

In a large soup pot, combine water, limas, rice, barley, garlic, dill, and bay leaf and bring to a boil. Lower heat, cover and simmer 1 1/2 hours, adding more water if needed as the limas and grains absorb the liquid.

When the soup has been simmering for about one hour, prepare the vegetables. In a large frying pan saute onions and celery in 1 tablespoon water for a few minutes. Sprinkle in the paprika. Add the potatoes, sweet potatoes or carrots, salt, pepper. Cover and cook for a few minutes, stirring frequently. Stir in the green beans or peas and continue to cook, covered for a few more minutes until just tender. Set aside.

Stir the soup and remove bay leaf. Add the sauteed vegetables, the tomatoes, the parsley and more salt and pepper to taste. Simmer, covered, on very low heat for 1 1.2 to 2 more hours, stirring occasionally to prevent sticking.

To serve, ladle out generous bowls of this tasty soup. Leftovers will keep for several days, refrigerated. When reheating, add boiling water if the soup has become too thick.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.