Succulent Slow Cooker Succotash

• 1 tablespoon olive oil
• 2 onions, finely chopped
• 4 stalks celery, peeled and thinly sliced
• 2 large carrots, cut in quarters lengthwise, and then thinly sliced
• 4 garlic cloves, minced
• 1 tablespoon paprika
• 2 sprigs fresh rosemary or 1 tablespoon dried rosemary leaves
• 1 teaspoon salt
• 1 teaspoon cracked black peppercorns
• 1 (28 ounce) can tomatoes, including juice, coarsely chopped
• 1 (10 ounce) can condensed vegetable broth or (10 ounce) can chicken broth, undiluted
• 2 cups dried lima beans, cooked and drained or 4 cups frozen lima beans, thawed
• 2 cups corn kernels, thawed if frozen
• 1 cup whipping cream (optional)
• grated parmesan cheese (optional)
• freshly grated nutmeg, to taste

1. In a skillet, heat the olive oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened. Add garlic, paprika, rosemary, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and stock and bring to a boil. Place beans and corn in slow cooker. Add contents of pan and stir well.
2. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until hot and bubbling. Stir in cream and Parmesan, if using, and season with nutmeg, to taste. Enjoy!
3. Note:
4. This dish can be assembled the night before it is cooked but without adding the cream and Parmesan. Complete up to bringing the tomatoes and stock to a boil and adding the the beans and corn, then refrigerate overnight. The next day, cook in slow cooker as directed. Alternately, Succotash can be cooked overnight and refrigerated until you're ready to serve. In a large saucepan, bring to a boil and simmer for 5 to 10 minutes before serving.
5. For Vegetarian option use Vegetable broth.

olive oil, onions, stalks celery, carrots, garlic, paprika, rosemary, salt, cracked black, tomatoes, condensed vegetable broth, beans, corn kernels, whipping cream, parmesan cheese, nutmeg

Taken from www.food.com/recipe/succulent-slow-cooker-succotash-193213 (may not work)