Categories: Main Dish, Soup, Vegetarian

Ingredients

• 1/2 cup dried baby lima beans
• 1 tablespoon vegetable oil
• 1 1/2 cups chopped cabbage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 6 cups water (or vegetable broth)
• 3/4 cup chopped carrot
• 1/2 cup chopped parsnip
• 1/4 cup split peas or 1/4 cup yellow split peas
• 1 bay leaf
• 2 garlic cloves, minced
• 3/4 cup chopped tomato
• 1/4 cup barley
• 1 cup diced peeled potato
• 3/4 cup cut green beans
• 1/2 cup chopped zucchini
• 1/2 cup corn kernel
• 1/3 cup chopped fresh parsley
• 1/4 cup snipped fresh dill
• 1/2 teaspoon salt (to taste)
• 1/8 teaspoon pepper (to taste)

Directions

1. Soak the lima beans in water overnight; drain.
2. In a 4-quart saucepan, heat the oil over med-high heat.
3. Add in cabbage, onions, and celery; cook/stirring, until softened, about 4 minutes.
4. Add the water or broth and bring to a boil; stir in the lima beans, carrots, parsnips, split peas, bay leaf, and garlic; return to a boil.
5. Decrease heat and simmer, uncovered, 1 hour.
6. Add the tomatoes and barley; return to a simmer; simmer, uncovered, 25 minutes.
7. Add the remaining ingredients; return to a simmer; simmer, uncovered, 25 minutes longer.
8. Discard bay leaf.

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