1 carrot, sliced
1 lg. onion, chopped
1 tbsp. vegetable oil
1 (14 1/2 oz.) can stewed tomatoes
2 c. bean cooking liquid
2 c. cabbage, chopped
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. lima beans, cooked (1/2 c. dried lima beans)
1/4 c. parsley, chopped

Saute carrot and onion in oil in medium size saucepan to tender crisp. Add tomatoes, reserved cabbage, and salt and pepper. Bring to a boil, cover, simmer for 10 minutes. Add lima beans and parsley, heat.