KITCHEN SINK SOUP

1/2 cup dried baby lima beans
1 Tablespoon vegetable oil
1 1/2 cups chopped cabbage
1 cup chpped onions
3/4 cup chopped celery
6 cups water
3/4 cup chopped carrots
1/2 cup chopped parsnips
1/4 cup green or yellow split peas
1 bay leaf
2 cloves garlic, minced
3/4 cup chopped tomatoes
1/4 cup barley
1 cup diced, peeled potatoes
3/4 cup cut green beans (fresh or frozen)
1/2 cup chopped zucchini
1/2 cup corn kernels (fresh or frozen)
1/3 cup chopped fresh parsley
1/4 cup snipped fresh dill
1/2 teaspoon salt, or to taste
1/8 teaspoon pepper

Soak the lima beans in water overnight, or use the quick soak method (see note*). Drain.

In a 4-quart saucepan, heat the oil over medium-high heat. Add the cabbage, onions and celery; cook, stirring, until softened, about 4 mintues.

Add the water and bring to a boil. Stir in the lima beans, carrots, parsnips, split peas, bay leaf, and garlic. Return to a boil. Reduce heat and simmer, uncovered, 1 hour.

Add the tomatoes and barley. Return to a simmer; simmer, uncovered, 25 mintues.

Add the remaining ingredients. Return to a simmer; simmer, uncovered, 25 minutes longer. Discard bay leaf.

*QUICK SOAK METHOD:
Bring 2 cups water and beans to a boil, reduce heat and simmer 2 minutes, and let stand 1 hour, or until the interior of the bean is uniform in color when cut in half with a sharp knife.

VARIATION:
Use anything you have in the vegetable bin.

Source: 1,000 Vegetarian Recipes by Carol Gelles