Tuscan Bean Soup

Adapted from "Vegetarian For Life" by Darlene Blaney

1 large onion
3 cloves of garlic
2 large carrots, sliced
2 cups chopped rutabaga (frozen is OK)
4 cups shredded green cabbage (I put in the whole head)
1 lb. dry large lima beans, soaked overnight
1 1/2 cups brown rice
6-8 cups water (or enough to cover everything)
6 Tbsp Bragg's liquid aminos
1 Tbsp dried parsley
4 tsp sea salt (or to taste)

Saute onion in a little water. Add garlic, carrots, and rutabaga (if using fresh). Cook for 2 minutes. Add remaining ingredients (except for frozen rutabaga), and bring to a boil. Cover and boil slowly for about an hour or until rice is tender. If using frozen rutabaga, add it now, and bring to a boil. Boil until rutabaga is thawed and tender.

Makes an 8 quart kettle-full of soup.