Hunter's Flat Bean Soup

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Hunter's Flat Bean Soup

Source: The McDougall Health-Supporting Cookbook, volume 2

 

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 shredded cabbage

1 (28 oz.) can tomatoes, chopped

1 tsp. garlic powder

1 Tbsp. low sodium soy sauce (wheat-free)

 

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 hint: If soup gets too thick, add more water while cooking.

 

 

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