2 onions, chopped
2 cups bouillon
3 sweet potatoes, cut in 1/2" dice
1 small head cabbage, cored and shredded
2 tablespoons minced fresh gingerroot
1-2 jalapeno chiles, seeded and minced, or bottled hot pepper sauce, to taste
1 28-ounce can Italian plum tomatoes, undrained, broken up
2 cups baby lima beans (fresh or frozen)
1 cup pineapple tidbits (fresh or canned)
Juice of 1 lime
1/4 cup chopped cilantro or Italian parsley
Cooked whole grains of your choice (optional)
Cook the onions in 1/2 cup of the bouillon to soften, about 5 minutes (or saute them in a little olive oil if desired). Add the remaining bouillon, sweet potatoes, cabbage, gingerroot, chiles, tomatoes and limas. Bring to a boil, reduce the heat and simmer, covered, about 10 minutes or until the sweet potatoes are just tender. Stir in the pineapple, lime and cilantro or parsley. Serve over cooked whole grains if you wish.
6-8 servings
