Country Lima Bean and Cabbage Soup
This particular recipe was given to me by a sweet lady in our church who has since passed away. I've made it several times during the winter months when we had a rare cold spell.
It has quickly become a favorite of our family and often requested when it starts turning cold. All I do is put it all in a slow cooker and let it cook for about 10 hours.
Could be put on to cook overnight if you want it for lunch the next day.
- 1 lb
- dried baby lima beans, rinsed
- 8 c
- chicken broth, reduced sodium
- onion, chopped
- 1 tsp
- chopped fresh marjoram
- garlic clove, mnced
- 1/2 tsp
- crushed red pepper
- 1/2 tsp
- salt, if desired
- 1/8 tsp
- freshly ground pepper
- 3 c
- shredded green cabbage
How to Make Country Lima Bean and Cabbage Soup
- 1In large slow cooker, combine beans, broth, onion, marjoram, garlic, red pepper, salt, pepper and cabbage. Cover and cook on low heat setting for 10 to 11 hours.