The flavor of this soup is enhanced by two tablespoons of our pig’s strained bacon fat that we keep refrigerated for special flavors. We used 1287 grams (5 1/2 c) of water, 56 g (2 oz) dried lima beans, a small cauliflower, a half of a small leek, and a 1/2 Tablespoon sea salt. We added this to our cooker and in a half hour had a smooth soup. Add a pinch of sweetener for a special treat. For a topping, we experimented with crispy fried Jimaca. We love Jimaca.