Recipe: Lentil, sweet potato, corn soup.

**Recipe**
16 ounce package of lentils, washed 1 cup finely chopped cabbage 4 to 5 ounces peeled mung beans 1/3 cup bulghur wheat, uncooked 1/2 cup rice, uncooked 3 cups chopped onions, frozen if desired 3 cups chopped bell peppers, frozen if desires 2 medium sweet potatoes, cut in small cubes (3 cups) 2 medium squash/zucchini, cut in small cubes (3 cups) 1.5 cups corn kernels 5 tsp. Ms. Dash Garlic Herb seasoning 2 tsp. salt or salt to taste	Place lentils, cabbage, and mung beans in eight quart pot. Add water to cover plus 3 inches. Bring to boil, reduce heat. Simmer until beans begin to soften. Continue to add water if necessary. Add sweet potatoes, onions, bell pepper, rice, wheat squash, and corn. Continue to simmer until sweet potatoes and rice are cooked. Add seasonings, mix well, and serve.

Note: Peeled mung beans cook to a paste and help to thicken your soup. Like most soups and stews, this is better the next day.