1 carrot, sliced
1 lg. onion, chopped
1 tbsp. olive oil
1 (14 1/2 oz.) can 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 carrots 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.