Step 1

Heat the olive oil in a large heavy bottom pot on medium heat.

Step 2

Add the celery, carrot and onion. Cook for 10 minutes, stirring frequently. The onion should be just tender. Add splashes of water before stirring to loosen the vegetables from the bottom of the pot.

Step 3

Add the thyme, basil, oregano, salt and pepper. Stir into the vegetables and cook for another 2-3 minutes. The onion and celery should be softened.

Step 4

Add the garlic and cook for 20-30 seconds, or until fragrant. Be careful not to burn it.

Step 5

Add the potatoes and lima beans. Stir to mix all the ingredients together.

Step 6

Add the broth and stir. Bring the soup to a simmer with the lid almost covering the pot. Simmer the soup, stirring occasionally, until you can easily pierce the potatoes with a fork, about 15-20 minutes.