Ingredients:
1/2 large yellow onions, chopped
3 tablespoons butter
2 (14 1/2 ounce) cans chicken broth
3 medium potatoes, peeled and chunked
3 large carrots, peeled and chopped
0.5 (16 ounce) packages frozen corn
2 (14 1/2 ounce) cans diced tomatoes
1 (15 ounce) cans le seuer peas ( or 1/2 package frozen peas)
1 tablespoon parsley flakes
1 -2 pinch ground cayenne pepper (optional)
salt and black pepper
Directions:
In a heavy stock pot, melt butter and saute onions until they are clear.
Add broth and bring to a boil.
Add potatoes and carrots. Let cook at a boil until veggies are tender.
Add corn, and, again, bring to a boil.
Add all remaining ingredients.
Allow to cook together for another 10 – 15 minutes.
Serve with corn bread or other good bread, or fix rice to add to your soup bowls.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.