Winter Vegetable Soup

From Georgia Cooking in an Oklahoma Kitchen – Trisha Yearwood

2 14oz cans chicken broth
3 red potatoes, about 4 ounces each, peeled and diced into ¾” pieces
1 12oz can diced tomatoes
1 8oz package frozen lima beans
2 Tbsp finely chopped onion
1 12oz can cream-style corn
Salt and pepper to taste

In a medium saucepan, combine the broth with the potatoes, tomatoes, beans and onion. Bring to a boil, then reduce the heat and cook the soup over medium heat 20-25 minutes, or until the potatoes are tender. Remove from the heat, stir in the corn, and serve. Salt and pepper to taste.