Lima Bean and Corn Soup

Put beans and kombu in heavy stockpot, add cold water to cover beans by 3 inches, soak overnight.

Drain and rinse beans and kombu, then return to stockpot, add stock and bay leaf, cover and bring to a simmer over high heat. Skim foam as it rises to the surface.

Reduce heat to low, simmer covered pot for 25 minutes, or until beans are just tender. Stir in salt.

Cut celery across into 1/3-inch slices.

Peel carrots and cut into 1/2-inch chunks.

Heat oil in large, heavy skillet over medium heat. Add onion, celery, carrots, squash and garlic. Sauté vegetables until crisp-tender, about 10 minutes, then add to soup.

If using fresh corn, cut kernels from the cob. Stir corn, cabbage, basil, dill, oregano and pepper into soup. Raise heat to high just until soup begins to simmer, then cover pot, reduce heat to low and simmer for 15 minutes, stirring occasionally, until cabbage wilts and flavors blend.

If preparing soup in advance, remove from heat and refrigerate in covered container.

Before serving, bring soup to a simmer over medium heat, stirring occasionally. When soup comes up to temperature, reduce heat to low, and rest a sieve atop the pot, with the bottom of the sieve submerged in the soup. Stir miso in the sieve so it dissolves into soup. Remove sieve and stir soup to fully blend. After miso has been added, do not let soup simmer, as the heat will remove the nutrients.

Season soup with more salt, if desired.

Serve in bowls, garnished with sprigs of fresh dill if desired.