When a friend of mine called the other day to tell me how great this soup was, I almost didn’t even write the ingredients down, as it sounded like something that I probably would never make. How glad I did. She found the recipe from Trisha Yearwood’s website. She had made it and said it was delish! When I told Randy the ingredients, he informed me that I could make it, but he would just pick out the lima beans. I did just make it and Randy didn’t pick out anything. In fact, he kept saying, “this is really good, I’m glad you made it.” So here it is. It makes a great cool weather meal with cornbread!
5 small red potatoes, peeled and chopped in small pieces
2 carrots, pealed and slices
1 clove garlic, minced
1 tables olive oil
1/2 small purple onion, diced
1 can Rotel Mild Tomatoes & Green Chilies
1/2 of a 16 oz bag of frozen lima beans
1 (32 oz) box chicken broth or vegetable broth
1 (14.75 oz) can cream style corn
In a Dutch oven, saute onion and garlic in olive oil until onion is tender. Add rest of ingredients and add salt and pepper to taste. Place in preheated 350 oven and bake for 2 hours or until potatoes and carrots are tender.