Oriental Style Bean Soup

8           dried black mushrooms - optional
8           cups reduced sodium chicken broth
4           slices ginger, lightly crushed
1           medium carrot, thinly sliced diagonally
1           can (15 oz.) green baby lima beans, drained or one frozen 10 oz. package, thawed
1 1/2    cups cooked* or 1 can (15 oz.) garbanzo beans, drained
1 1/2    cups cooked* or 1 can (15 oz.) kidney beans, drained and rinsed
2           cups Chinese (Napa) cabbage, cut into 1-inch pieces
1           large tomato, seeded, cut into 1-inch pieces
8           oz. soft tofu, drained and cut into 3/4-inch cubes
2           tablespoons lemon juice
1/2        teaspoon sesame oil
2           green onions, thinly sliced

*1/2 cup dry makes 1-1/2 cups cooked.

Cover the mushrooms with warm water and soak for 30 minutes; drain. Cut off the stems and quarter the caps.

In a large pot, bring the broth, mushrooms and ginger to a boil over medium-high heat. Reduce heat, cover and simmer for 15 minutes. Add carrots and beans and cook for 10 minutes. Add cabbage, tomato, and tofu and cook for 5 minutes.

Season with lemon juice and sesame oil. Sprinkle green onion over each serving. Makes 12 cups. App. 8 servings.

Nutritional Information per Serving:

Calories 216, Protein 15 g, Carbohydrates 32 g, Fat 4 g, Calories from fat 16%, Cholesterol 0 g, Fiber 9 g, Folate 168 mcg, Sodium 206 mg