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1. In large stockpot, soak white baby lima beans in hot water, 2 hours. Drain beans into colander, and rinse.
2. Add 8 cups water to clean stockpot. Bring to a boil over high heat.
3. Add baby limas, reduce heat to medium, and boil 20 minutes.
4. Add onion, garlic, tomatoes, celery and carrots.
5. Reduce heat to low, cover and simmer for 1 hour.
6. Add lemon juice and olive oil.
7. Cover and simmer 30 minutes.
8. Serve with fresh ground black pepper.
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