1 small potato, cut into ½-inch dice
1 medium onion, cut into ½-inch dice
1 cup mushrooms, cut into ½-inch dice
1 medium carrot, peeled and cut into ½-inch dice
1 stalk celery, cut into ½-inch dice
2 tablespoons fresh garlic, minced
1½ cups dry lima beans
1 star anise
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
⅛ teaspoon ground black pepper
1 (28-ounce) can diced tomatoes with their juice
2 tablespoons lemon juice
1 tablespoon tomato paste
1 tablespoon finely chopped fresh parsley
In a sauté pan, combine the potato, onion, mushrooms, carrot, celery, garlic, star anise, nutmeg, allspice, cinnamon, pepper, and ¼ cup water; sauté for 10 minutes over medium heat, stirring occasionally until the onions are translucent. Add water 1 to 2 tablespoons at a time if needed to prevent vegetables from sticking to the pan.
Add the beans and 7 cups water, and bring the liquid to a boil. Reduce to a simmer, cover pan, and cook for 60 minutes or until beans are tender. Stir occasionally.
Remove and discard the star anise. Add the tomatoes, lemon juice, tomato paste, and parsley. Season with salt and pepper. Taste and adjust seasoning. Cook for 5 to 7 minutes to bring to a boil and merge the flavors.