Dinner Tonight - Vegetable soup and cornbread...one of my girls favorite meals. The recipe is below and came from a Trisha Yearwood cookbook.

Winter Vegetable Soup

2 14-ounce cans of chicken broth

3 red potatoes, peeled and diced

1 12-ounce can diced tomatoes

1 8-ounce package frozen lima beans

2 tablespoons finely chopped onion

1 12-ounce can of 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 over medium heat for 20 minutes or until the potatoes are tender. Remove from the heat, stir in corn, season with salt and pepper to taste. Serve with cornbread.

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