Vegetable Soup

I don’t know how it is in your neck of the woods, but around here, the cold weather seems to be quite comfortable and refuses to leave.  So, I still have soups and stews on my mind.  This soup is very, very good, hearty, filling, simple, super quick and absolutely delicious.  I like mine with some oyster crackers, but you can leave them out or use other types of crackers or some warm bread.  Enjoy!

-4 cups chicken broth
-3 red potatoes, peeled and diced
-1 (14.5 oz) can petite diced tomatoes with zesty jalapenos
-1 (10 oz) package frozen baby lima beans
-2 Tbs finely chopped onion or 1 Tbs dehydrated chopped onion
-salt and pepper, to taste
-1 (14 oz) can cream-style corn
In a large pot, mix broth, potatoes, tomatoes, beans and onions.  Season with salt and pepper. Bring to a boil, reduce the heat and simmer until potatoes are tender, about 25 minutes.
Remove from the heat, stir in the corn and serve.  Enjoy!
Adapted from a Trisha Yearwood recipe.

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