Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     onion -- chopped
  1              Clove  garlic -- minced
  1                     potato -- chopped
  2             Stalks  celery -- sliced
  1                     green pepper -- in chunks
  4        Tablespoons  canola oil
  2 1/2           Cups  vegetable broth or water (if I don't have -- I use
                        dried
                        any made
                        broth mixed with water)
     1/2      Teaspoon  marjoram -- or more to taste
     1/4      Teaspoon  basil -- or more to taste
     1/4      Teaspoon  oregano -- or more to taste
     1/4      Teaspoon  thyme -- or more to taste
     1/4      Teaspoon  sage -- or more to taste
                        salt -- to taste (or add to
                        individual bowls)
                        pepper -- garlic pepper
                        and/or lemon pepper
  1                Can  lima beans (7 ounces)
  1 1/2           Cups  frozen corn
  1                Cup  soymilk -- optional
                        cheddar soy cheese -- optional

Preparation:

1. Heat the oil and add onion, garlic, potato, celery and green pepper in a large pot. If you are not a big onion fan, put them in first and cook them for about five minutes before everything else so they get soft. 2. When all the vegies are sizzling, turn the heat down, cover the pot and let them cook in the steam for about 10 mnutes. 3. Pour in the broth/water, add the spices and bring to a boil. 4. Turn the heat down to low and let the soup simmer for 15 minutes or so. 5. Add the lima beans and corn and leave to simmer uncovered for 5-15 minutes. 6. Optional: Stir in about 1/4 cup soymilk and some grated soy cheese to each serving and eat hot with some fresh bread.

Nutritional Information:

223 Calories (kcal); 14g Total Fat; (54% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 23mg Sodium