1 pound dry lima beans
5 carrots, chopped
2 stalks celery, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
4 cubes vegetable bouillon
salt and pepper, to taste
1. Sort and rinse beans; soak overnight in water. In the morning, drain and rinse beans. Place beans in a large crockpot with 8 cups water.
2. Set to high for 3-4 hours, or until beans are no longer chewy. Switch crockpot to the low setting and add veggies and bouillon cubes.
3. Cook an additional 3-4 hours, or until beans are soft and vegetables are done. Season with salt and pepper.
Do not add salt until beans are finished cooking or they will never get soft.