1. Melt butter in a large saucepan over medium heat, add carrots, celery and onion and saute for about 5 or 6 minutes, until onion is translucent.
2. Carefully add flour and cook another minute, stirring constantly.
3. Stir in broth, beans and tomato; bring to a boil. Reduce heat to simmer, cover and let simmer about 20 minutes.
3. Add seasonings, stir well and serve.
Lima beans are not my kids' favorite food. But I can serve them if I'm creative, or sneaky, about it! I've got a savory mix of herbs in this soup, as well as some carrots and tomatoes, so the soup turns out pretty kid-friendly. This soup is also pretty enough to serve company. Then I serve it as a soup before the main dish. I haven't had any complaints yet!