Romanian Bean Soup

2 cups dried lima beans
8 cups cold water
1 large onion, roughly chopped
1 carrot, peeled and quartered
2 garlic cloves, crushed
1 Knorr vegetable bouillon cube
1 tbs butter
1 medium onion, finely diced
2 teaspoons kosher salt (optional)
Freshly-ground black pepper to taste

Soak lima beans in cold water overnight. Drain the lima
beans and rinse in several changes of water to float away
as many loosened shells as possible. Place beans in
crockpot with 8 cups fresh water, the chopped onion,
carrot, garlic and bouillon cube. Cover tightly and cook 18
to 24 hours on low until beans are very tender. Remove from
heat and let cool a little. In the meantime, heat the
butter in a skillet and saute the finely diced onion until
it is very brown.

Ladle a small amount of soup at a time into blender or
bowl of a food processor and puree until all soup is
pureed. Return to pot and stir in browned onions. Taste
for seasoning and add salt and pepper to taste. Makes 8
to 10 servings.