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 vote5
1 lbdried baby lima beans, rinsed
8 cchicken broth, reduced sodium
1 tspchopped fresh marjoram
1garlic clove, mnced
1/2 tspcrushed red pepper
1/2 tspsalt, if desired
1/8 tspfreshly ground pepper
3 cshredded green cabbage