1 bag of fresh green beans
3 celery stalks
3 whole carrots
3 cloves of garlic
2 cans of white potatoes
1 can crushed tomatoes
1 can of corn
2 cups of cold water

Pour 1 can whole corn into a 2-quart Dutch oven, along with other chopped vegetables and garlic. (Make sure to wash thoroughly). Add 1 can crushed tomatoes and 2 cups of cold water. Heat on medium-low until vegetables are tender.

Serve with warm cornbread. (For extra taste, add left over chuck roast cut into pieces.)

Submitted by: Deshawn