1 carrot, sliced
1 large onion, chopped
1 tbsp. vegetable oil
1 can stewed tomatoes
2 cups bean cooking liquid
2 cups chopped cabbage
1 tsp. salt
1/4 tsp. pepper
1 1/2 cups cooked lima beans
1/4 cup 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 a boil. Cover. Simmer for 10 minutes. Add lima beans and parsley. Heat.