My tennis instructor Ben just celebrated his 84th birthday, and he requested I make him lima bean soup. His mother-in-law used to make it for him and his palette still longs for the taste.

The challenge was to locate a recipe that doesn’t use ham (Ben is Jewish). A simple Internet search helped me find the perfect recipe. The flavors and textures of this soup are really wonderful. Lima beans are called butter beans because of their soft creamy texture.

Lima beans, like most legumes, are a very good source of cholesterol-lowering fiber. In addition to lowering cholesterol, lima beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains, such as rice, lima beans provide virtually fat-free, high-quality protein. You may already be familiar with beans’ fiber and protein, but that’s not all lima beans have to offer. Lima beans also provide steady, slow-burning energy. Studies of high fiber diets and blood sugar levels have shown the dramatic benefits provided by these high-fiber foods.

Lima beans’ contribution to heart health lies not just in their fiber, but in the significant amounts of folate and magnesium these beans supply.

If you’d like to share your suggestions, ideas or recipes, contact me at gltrecipebox@gmail.com

2 tablespoons olive oil

Bring four cups of water to a boil. Add dry lima beans and boil for two to three minutes. Remove from heat, and allow the beans to sit, covered, for one to two hours to soften. Drain and rinse until water runs clear, discarding bean water.

In a soup pot, sauté vegetables in olive oil until onions and celery are translucent. Add lima beans, and sauté for another two to three minutes.

In the meantime, bring four cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sautéed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for one to one and a half hours. Serve steaming hot.