- 4 ounces dried lima beans or kidney beans, soaked overnight, cooked until tender, and drained
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 carrot, chopped
- 1/4 head green cabbage, shredded
- 4 ounces fresh peas
- 1 cube chicken or vegetable bouillon
- 2 cups Newman's Own Cabernet Marinara or Sockarooni Pasta Sauce
- Simmer the beans, onion, celery, carrot, cabbage, and peas in 3 cups of water(or more if needed) with the bouillon cubes until the vegetables are tender, about 12 or 15 minutes. Add the pasta sauce and simmer gently 5 minutes more. Serve hot.