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Carrot and Butter Bean Soup

Chef/owner Marla,
Bernstein’s Deli

2 L chicken stock
2 cups dry jumbo lima beans
1  1/4 lb carrots, chopped large
black pepper to taste

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.

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