1 tbsp vegetable oil

½ cup chopped onion

3 cups vegetable broth

1 finely chopped celery stalk

½ teaspoon rosemary

½ teaspoon sage

½ cup seeded, chopped tomatoes

Salt and pepper to taste

 

Measure out lima beans, pick over them to find and discard debris and soak overnight in water. Drain and rinse beans and heat oil in a pressure cooker. Cook onion in vegetable oil for a minute or two then slowly add broth. Add celery, rosemary and sage to broth and close pressure cooker.  Place on high heat until cooker is pressurized, then cook for 10 minutes. Let cooker cool and pressure return to normal. Stir in salt and pepper and taste. Taste again and readjust seasonings as necessary. Serve in bowls with fresh tomatoes as garnish.