Winter Vegetable Soup

• 2 14-ounce cans chicken broth
• 3 red potatoes, about 4 ounces each, peeled and diced into 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 cream-style corn
• Salt and pepper to taste

1. In a medium saucepan, combine the broth with the potatoes, tomatoes, beans, and onion.
2. Bring to a boil, then reduce the heat and cook the soup over medium heat for 20 to 25 minutes, or until the potatoes are tender.
3. Remove from the heat, stir in the corn, and serve.
4. Salt and pepper to taste.
5. This soup goes great with Buttermilk Cornbread (page 154).
6. If youre lucky enough to have a ham hock, cook it in water for seasoning instead of chicken broth.

chicken broth, red potatoes, tomatoes, beans, onion, creamstyle corn, salt

Taken from www.epicurious.com/recipes/food/views/winter-vegetable-soup-389028 (may not work)