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
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!