2 cups dry lima beans.
2 medium carrots, chopped.
2 medium potatoes, diced.
1 cup canned corn.
2 tsp. oleo.
2 medium onions, chopped.
3 stalks celery, chopped.
1 cup, canned tomatoes.
1 cup, cooked rice.
Soak limas overnight. Cover beans with water and cook until tender. Cook vegetables and potatoes in water until tender. Add vegetables to beans with remaining ingredients. Cook 20 minutes; season. Other vegetables may be added.