Lima Bean Soup

Ingredients
16 oz. Package of dry large, white Limas. Use new, fresh package of quality brand (in Louisiana I stick with Camellia brand) or you will get beans with thick, inedible skins
1 large yellow onion, diced
3 toes of garlic, crushed
1 yellow bell pepper, diced
4 ribs of celery, sliced in half moons
2 cups of diced carrot
4 cups of cubed red-skinned potatoes
2 Tablespoons plant butter
2 Tablespoons olive oil
1 Tablepoon of vegetable flavor Better Than Bouillon
1/2 teaspoon freshly ground black pepper
Salt and Tabasco to taste
Rinse Lima beans and soak for 8 hours, changing water several times. Drain, rinse and bring to a boil in a large pot of water, skimming off any foam that rises. After boiling for 1/2 hour, lower heat to simmer for about 2 hours, unseasoned. Add olive oil, plant butter, onion, garlic, bell pepper, Better Than Bouillon, and black pepper. Bring back to a simmer for about an hour. Add celery and carrots. Simmer for an hour. Add potatoes, and simmer until they are tender. Add salt and Tabasco to taste.
Cornbread
1 cup unbleached, all-purpose flour
1 cup yellow cornmeal
1/3 cup vegan granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup oatmilk +
1 teaspoon apple cider vinegar
1/4 cup vegetable oil
3 Tablespoons aquafaba (liquid from canned chickpeas)
Oil for baking pan
Preheat oven to 400°F (204°C).
Grease 8 or 9 inch baking pan.
Combine dry ingredients in a bowl
Combine wet ingredients in a separate bowl
Mix wet ingredients into dry ingredients.
Pour batter into prepared pan.
Bake 20-25 minutes, until golden brown and wooden toothpick or popsicle stick inserted in center comes out clean.