To decorate: you can fry some slices of bolillo, or pieces of chile pasilla, both are very tasty decorations.

Soak the lima beans in water overnight. Remove the water and cook the lima beans in the chicken stock until soft add more liquid if necessary. Meanwhile blend well the tomato, the onion and the garlic, and put it aside.

When the beans are soft, let them cool down. Then put them in the blender with the soup they were cooked, to get a puree. In a warm pot with the oil already warm, fry the tomato puree and the parsley sprig, add the beans puree and season with salt and pepper to taste. If it is necessary, you can add a little more chicken stock. Boil medium low heat for 15 minutes to mix aromas. Remove the parsley.

Serve with any decoration you have chosen.