10 cups water
3/4 cup lentils
1 1/4 cups lima beans
2 carrots -- chopped
2 stalks celery -- chopped
2 onions -- chopped
1 green chili pepper -- chopped, canned
2 cups cabbage -- shredded
1 can tomatoes -- chopped (28 oz)
1 teaspoon garlic powder
1 tablespoon low sodium soy sauce
Place legumes in a large pot with the water. Bring to a boil, cover, reduce heat to medium-low and cook for 1 hour. Add carrots, celery, onions, chili pepper, tomatoes and seasonings. Cook for an additional hour. Add cabbage and simmer for 30 minutes longer.
Helpful hints: If soup gets too thick, add more water while cooking.
Per Serving (excluding unknown items): 150 Calories; trace Fat (2.6% calories from fat); 10g Protein; 28g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 90mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable.