Kitchen Sink Soup

• 12 cup dried baby lima beans
• 1 tablespoon vegetable oil
• 1 12 cups chopped cabbage
• 1 cup chopped onion
• 34 cup chopped celery
• 6 cups water (or vegetable broth)
• 34 cup chopped carrot
• 12 cup chopped parsnip
• 14 cup split peas or 14 cup yellow split peas
• 1 bay leaf
• 2 garlic cloves, minced
• 34 cup chopped tomato
• 14 cup barley
• 1 cup diced peeled potato
• 34 cup cut green beans
• 12 cup chopped zucchini
• 12 cup corn kernel
• 13 cup chopped fresh parsley
• 14 cup snipped fresh dill
• 12 teaspoon salt (to taste)
• 18 teaspoon pepper (to taste)

1. Soak the lima beans in water overnight; drain.
2. In a 4-quart saucepan, heat the oil over med-high heat.
3. Add in cabbage, onions, and celery; cook/stirring, until softened, about 4 minutes.
4. Add the water or broth and bring to a boil; stir in the lima beans, carrots, parsnips, split peas, bay leaf, and garlic; return to a boil.
5. Decrease heat and simmer, uncovered, 1 hour.
6. Add the tomatoes and barley; return to a simmer; simmer, uncovered, 25 minutes.
7. Add the remaining ingredients; return to a simmer; simmer, uncovered, 25 minutes longer.
8. Discard bay leaf.

beans, vegetable oil, cabbage, onion, celery, water, carrot, parsnip, peas, bay leaf, garlic, tomato, barley, potato, green beans, zucchini, corn kernel, parsley, dill, salt, pepper

Taken from www.food.com/recipe/kitchen-sink-soup-434445 (may not work)