Winter Vegetable Soup
Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen
Ingredients:
2 14-ounce cans of chicken broth
3 red potatoes, peeled and diced in 3/4 inch pieces
1 12-ounce can diced tomatoes
1 8-ounce package frozen lima beans
2 tablespoons finely chopped onion
1 12-ounce can of cream-style corn
salt and pepper to taste
In a medium saucepan, combine the broth with the potatoes, tomatoes, beans and onion. Bring to a boil, then reduce the heat and cook over medium heat for 20 minutes or until the potatoes are tender. Remove from the heat, stir in corn, season with salt and pepper to taste. Serve with crackers or cornbread.
This is a great easy soup recipe for busy nights. It can be easily ready for the table in under 30 minutes and most of that time it's doing it's own thing...so you can too.
I made a few changes (white potatoes and peas) and it turned out really yummy. I think this would be a great one to experiment with - I've saw a soup recipe recently that called for white and red potatoes. The white break down when cooked and the red hold their shape. By using both you could really get the best of both worlds - a think soup with lots of yummy potato chunks!
What's your go to on a busy weeknight?
Was delicious! Even my son who runs the other way when he sees a vegetable ate a whole bowl!
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