1 med. bell pepper, chopped
1 med. onion, chopped
1 c. celery, chopped
4 tbsp. butter
1 can tomatoes
1 can Mexicorn
1 can English peas
1 can lima beans
Salt and pepper

Brown onion, celery, and bell pepper in butter. Add tomatoes and simmer about 10 minutes. Drain corn, peas and limas and add to skillet mixture. Simmer 20 or 30 minutes. If gets too dry, add some of liquid from vegetables.