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

Saute carrot and onion in oil in medium-size saucepan to tender-crisp. Add tomatoes, reserved bean cooking liquid, cabbage, salt and pepper. Bring to boiling. Cover, simmer for 10 minutes. Add lima beans and parsley. Heat.

NOTE: 2/3 cup dried lima beans.

Makes 4 servings (6 cups) at 38 cents each. Nutrient Value Per Serving: 167 calories, 6 g. protein, 4 g. fat, 29 g. carbohydrate, 837 mg. sodium, 0 mg. cholesterol.