Kitchen Sink Soup

In ' 1,000 Vegetarian Recipes' by Carol Gelles

• Ready In: 2 hrs 54 mins
• Serves: 6

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.