1For dried beans, sort and rinse then soak overnight in 6 cups water (I bring them to a boil and simmer 2-3 minutes before leaving to soak). In the morning, drain and rinse, add 6 cups water. Simmer on stove 1-2 hours until tender - OR - cook on high in crockpot 2-4 hours until tender (I bring them to a boil on the stove first, they cook much quicker). Drain. Your lima beans are now ready to go in a recipe or into the fridge for later use.
2Saute onions in butter - real dairy butter - butter makes all the difference to this soup!
3Add sauteed onions and all that butter, tomatoes, broth, beans and seasonings to the crockpot.
4Cook on High for about 4 hours or on Low about 8 hours, it should be bubbling away.
5You may blend half the soup in a blender or with an immersion blender. (I don't.)
6Adjust the seasoning - add another tsp tamari sauce and dash of tabasco, or lots of tabasco, maybe a bit more salt & pepper. You can even add a little more butter.