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Creamy Bean Asparagus Soup

8 c. water
1 lb. large lima beans, dry (2 1/2 c.)
1 bunch asparagus
2 onions, chopped
2 cloves garlic, chopped fine
Salt to taste
1 bunch parsley, chopped fine
1 green pepper, chopped
1/4 c. cashews

Cook lima beans in water until tender. Wash asparagus, break into bite-sized pieces; add to lima beans and cook until asparagus is tender. At the same time, saute and add remaining ingredients except cashews. Whiz cashews in blender with some of the bean liquid. Add cashew mixture to soup while stirring. Cook slowly for 5-10 minutes longer. Yields 8-10 servings.

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