Turkish Bean Soup

• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 cup large dried lima beans, presoaked overnight or parboiled for five minutes, then presoaked one hour
• 1 quart well-flavored chicken stock
• Salt and freshly ground black pepper
• 1 tablespoon plain yogurt
• 1 tablespoon fresh lemon juice
• 4 thin slices lemon

1. In a large saucepan, heat olive oil and saute onion until it turns golden.
2. Add soaked lima beans and stock.
3. Bring to a boil and simmer, covered, for about two hours, or until the beans are tender.
4. Remove beans to a bowl with a slotted spoon and roughly mash them so there are still some pieces of bean.
5. Return the beans to the liquid in the saucepan and stir.
6. Add salt and pepper to taste.
7. Stir in yogurt and lemon juice and reheat, stirring, but do not allow the soup to return to a boil.
8. Serve garnished with lemon slices.

olive oil, onion, beans, chicken, salt, plain yogurt, lemon juice, thin slices

Taken from cooking.nytimes.com/recipes/6765 (may not work)