A quick and easy vegetable soup to warm you on the coldest winter day.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 8servings
Ingredients
2tablespoonsolive oil
1medium oniondiced
1cuploosely packed chopped celery leaves and stems
32ounceschicken broth or stock
8ouncesyellow potatoesdiced
15ouncescanned diced tomatoes with their liquid
30ouncescanned Veg-All with its liquid
1cupfrozen tiny lima beansor butterbeans
1cupfrozen cut okra
2teaspoonssalt
½teaspoonground black pepper
15ouncescanned creamed corn
Instructions
In a large saucepan or soup pot, heat the oil over medium high heat. Add the diced onion and celery. Sauté until the onion is barely translucent.
Add the remaining ingredients except the creamed corn. Bring to a boil, then reduce the heat to medium and cook, covered, for 25 to 30 minutes or until the potatoes are tender.
Remove the pot from the heat and stir in the creamed corn.