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Hearty Lima Bean and Cabbage Soup
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Ingredients (use vegan versions):
- 1 16 oz. bag of dried large lima beans
- 1 onion, chopped
- 2-4 garlic cloves, crushed
- 2 tablespoon olive oil or canola oil
- 2 stalks celery, diced
- 2 carrots, diced
- 1 small head of cabbage, chopped
- 2-3 32 oz. containers of vegetable broth
- salt and pepper to taste
- 1-2 tablespoon dried basil or to taste
- 1-2 bay leaves
Directions:
Rinse lima beans, and soak them
according to directions on the
package. I prefer to soak beans
overnight. Drain beans before adding
them to soup.
Soup: Saute' onions and garlic. Add
celery, carrots and cabbage and saute'
till slightly tender. Add soaked and
drained lima beans and enough veggie
broth to cover ingredients. Season
with salt, pepper, basil, bay leaves
and any other spices that sound good
to you. Cover, and bring to a low boil
for about 1 hour. When the lima beans
are tender, the soup is done. Remove
the bay leaves before serving. -Enjoy!
Serves: 10-12
Preparation time: 2 hours
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