Potato Mushroom Soup

1/2 cup dried baby lima beans
6 cups cold water
1/4 cup corn or vegetable oil
1 large onion, diced
2 stalks celery, diced small
4 cloves garlic, crushed
3 quarts beef broth or chicken broth
2 carrots, peeled and diced
2 pounds mushrooms, sliced
4 large Idaho potatoes, peeled and diced
1/4 teaspoon pepper
Salt to taste

Soak the baby lima beans in water overnight. Drain and rinse the beans before adding them to the soup. Heat the oil in a large skillet and saute the onion, celery and garlic until vegetables start to turn transparent, but not browned (about 10 minutes). Transfer to crockpot. Add broth, lima beans, carrots and mushrooms. Cover tightly and cook on low overnight. In the morning, add diced potatoes and cook additional 8-12 hours.

NOTE: You can, if you like, substitute 1/2 cup dried mushrooms for 1 pound of fresh mushrooms. Soak the dried mushrooms in hot water to cover for 20 minutes, strain and add to soup. You can strain the mushroom soaking water through a paper coffee filter and substitute it for an equal amount of broth. Dried mushrooms have a more intense, woodsy flavor and will give a rich taste to the soup. Makes 10 to 12 servings.