Tomato-Cabbage Soup With Lima Beans

• 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

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

olive oil, shredded green cabbage, onion, tomatoes, vegetable broth, ground cumin, ground allspice, lima beans, salt

Taken from www.food.com/recipe/tomato-cabbage-soup-with-lima-beans-57028 (may not work)