Winter Vegetable Soup

Name: Winter Vegetable Soup
Yield: serves 6
Ingredients: 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

January 24, 2012

Some recipes in this book have been passed down from generation to generation, and some are newer recipes discovered in the past few years that have become family classics. This is one of the old-timers. My mom used to make this soup when I was a child, and I remember how much my dad loved it served over biscuits. For me, when a recipe has a great memory attached to it, it tastes even better. I make this soup at the first sign of cold weather every year and serve it poured over Buttermilk Cornbread (page 154).

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