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Ingredients
  • 1 cup dried lima beans, soaked overnight (we used Llano Seco)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 celery stalks, sliced
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh thyme, leaves removed from stems
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