Autumn Lima Bean Stew - Forks Over Knives

Ingredients

• 1 small potato, cut into ½-inch dice (about 1½ cups)
• 1 medium onion, cut into ½-inch dice (2 cups)
• 1 cup mushrooms, cut into ½-inch dice
• 1 medium carrot, peeled and cut into ½-inch dice (½ cup)
• 1 stalk celery, cut into ½-inch dice
• 2 tablespoons fresh garlic, minced
• 1½ cups dry lima beans or other large, white beans such as gigantes*
• 1 star anise
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ 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
• Sea salt