Tomato and Lima Bean Soup

1 1/2 c dried baby limas
1 large coarsely chopped onion
1 16 oz. can tomatoes or 2 c. fresh tomatoes -- chopped
1 tsp worcestershire sauce
salt & pepper -- to taste
1 dash Tabasco
chopped fresh cilantro or parsley -- for garnish

Soak lima beans in water overnight. In the morning, drain the beans & rinse well. Add beans to the slow cooker, as well as the onions & tomatoes, along with enough water to cover by 2 inches. Turn slow cooker on LOW and cook for about 9 hours. After 9 hours or so, check to see if the limas are soft. If not, turn the pot up to HIGH & cook for 1 hour more. When beans are soft, add the seasonings & serve. If there is not enough liquid, add 1 c. water & cook for 1/2 hour more.

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