Tomato-Cabbage Soup With Lima Beans - cooking recipe

Ingredients

2 tablespoons olive oil
3 cups shredded green cabbage
1 onion, thinly sliced
1 (28 ounce) can crushed tomatoes or (28 ounce) can tomato puree
6 cups vegetable broth
1 teaspoon ground cumin
1/8 teaspoon ground allspice
1 cup lima beans, fresh or frozen
salt and pepper

Preparation

In a large Dutch oven, heat the oil over medium heat.
Add in the cabbage and onion; cook, stirring frequently, for 10 minutes or until golden.
Add in the tomatoes, broth, cumin, and allspice; stir to combine.
Bring mixture to a boil; lower heat and simmer for 30 minutes.
Add in the lima beans and simmer for 20 minutes or until tender.
Add salt and pepper to taste.
Serve hot.