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Lynn's Cabbage Lima Bean Tomato Soup

2 tablespoons olive oil 
3 cups shredded green cabbage 
1 onion, thinly sliced 
1 (28 ounce) can crushed tomatoes or tomato puree 
6 cups vegetable broth 
1 teaspoon ground cumin 
1/8 teaspoon ground allspice 
1 cup lima beans, fresh or frozen 
salt and pepper 
Directions
1In a large Dutch oven, heat the oil over medium heat. 
2Add in the cabbage and onion; cook, stirring frequently, for 10 minutes or until golden. 
3Add in the tomatoes, broth, cumin, and allspice; stir to combine. 
4Bring mixture to a boil; lower heat and simmer for 30 minutes. 
5Add in the lima beans and simmer for 20 minutes or until tender. 
6Add salt and pepper to taste. 
7Serve hot.