The secret to the thickness of this soup is the lima beans (aka butter beans). They are peeled and therefore disintegrate into the stock when fully cooked. Don’t panic—they peel very easily when properly soaked and children love to pop them out of their skins.
Recipe By Tina Wasserman from reformjudaism.org and from
the Cookbook ‘Entree to Judaism for Families – Jewish Cooking and Kitchen Conversations With Children’.