Chef/owner Marla,
Bernstein’s Deli
Ingredients
2 L chicken stock
2 cups dry jumbo lima beans
1 1/4 lb carrots, chopped large
black pepper to taste
Method
1. Add all ingredients in a pot over medium high heat.
2. Cover and bring to a boil
3. Reduce heat to low and simmer for 2.5 hours, stirring occasionally.
Yield 5 servings.