Sort and rinse lima beans. Cover with water. Boil 2 minutes. Remove from heat. Soak for 1 hour. Rinse. In a large pot, cook beans in 6-8 cups hot water with salt. Cook until tender (about 1 hour). Do not drain. Meanwhile, cook onion and celery briefly in butter, in a 1 1/2 quart saucepan. Blend in flour, salt and pepper. Stir in milk and bring to a boil. Add beans, liquid and remaining ingredients. Heat all to boil. For extra zip, add a few dashes of bottled hot sauce.