Soak lima beans overnight (or boil for 1 minute and soak for 1 hour).

In a large pot, combine water, soaked lima beans, rice, barley, minced garlic, dill weed, and bay leaf.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, adding water as needed.

In a large skillet, heat vegetable oil and sauté chopped onions and celery for a few minutes.

Add sweet Hungarian paprika, diced potatoes, diced sweet potatoes (or sliced carrots), salt, and pepper to the skillet.

Cover and cook for a few minutes, stirring often.

Add green beans and continue to simmer, covered, until vegetables are tender. Set aside.

Remove the bay leaf from the soup.

Add the sautéed vegetables, tomato sauce, parsley (if using), and more salt and pepper to the soup.

Simmer covered on very low heat for 1.5-2 hours, stirring occasionally.

Ladle out generous servings and enjoy.