Friday, April 17, 2009

Winter Vegetable Soup

This is a Trisha Yearwood recipe. (I love everything that we've had out of her cookbook!)

28 oz chicken broth
14 oz diced tomatoes
8 oz baby Lima beans (I used a 14 oz. bag)
3 red potatoes, peeled and diced (I used 4 potatoes)
12 oz creamed corn

Stir broth, tomatoes, beans and potatoes together in a large saucepan. Bring to a boil, then cook over medium heat until potatoes are tender, 20-25 minutes. Remove from heat; stir in creamed corn.

I made this for lunch today, and served it with cornbread. Very simple, quick, and easy!

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