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Lima Bean Soup Makes 4 servings. 1 carrot, sliced 1 lg. onion, chopped 1 tbsp. vegetable oil 1 (14 1/2 oz.) can stewed tomatoes 2 cup bean cooking liquid 2 cup cabbage, chopped 1 tsp. salt 1/4 tsp. pepper 1 1/2 cup cooked lima beans 1/4 cup parsley, chopped Saute carrot and onion in oil in medium sized saucepan to tender crisp. Add tomatoes, beans, cooking liquid, cabbage, salt and pepper. Bring to boil. Cover, simmer for 10 minutes. Add lima beans and parsley. Heat.
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