Serves 4. GF, V, Veg.

Ingredients

½ cup Dried Lima Beans
1 piece Kombu (optional)
1 Onion
1 tbs Sweet Paprika
2 cloves Garlic
½ tsp Tamari
2 Carrots
4 sticks Celery
½ tsp Dried Oregano
2 Bay Leaves
½ tsp Dried Basil
8 cups Water
1 Zucchini
½ cup Fresh Green Beans
400 gms Diced Tomatoes (1 tin)
¼ small Cabbage
1 tbs Tomato Paste
1 tsp Honey
½ bunch Parsley

Method

Cover lima beans with plenty of cold water and soak overnight in the refrigerator. When ready to use, drain away soaking water, rinse in clean water and drain again.

In medium sized saucepan, add the lima beans and kombu, cover with water and bring to the boil. Simmer and cook for 30 minutes until soft. Be careful not to let the lima beans overcook as they will fall apart. Drain when cooked and discard the kombu.

Dice the onion and crush the garlic. In a separate large saucepan, sauté onions, paprika and garlic in a small amount of water and tamari. Cook until transparent and soft.

Cut the carrots and celery into chunky diced pieces. Add herbs, carrots, celery and water to the soup.

Bring to boil.

Lower heat and cook for 30 minutes, adding extra water if needed.

Cut the zucchini into chunky pieces, top and tail the green beans and add to the onions. Cook until beans and zucchini are tender, about 10 minutes.

Thinly slice the cabbage and add to the soup with the tinned tomatoes, tomato paste, honey and finely chopped parsley. Bring back to the boil and serve.