1/2 onion, chopped
2 cloves garlic, minced
4 tbsp. olive oil
2 (15 oz. ea.) cans creamed corn (I use Del Monte)
1 (12 oz.) can tomato sauce
1 (15 oz.) can diced tomatoes
1 (15 oz.) can cut green beans (do not drain)
2 whole carrots, peeled and chopped
4 small potatoes, peeled and chopped
1 1/2 (32 oz.) boxes chicken broth (Swanson)
chopped Italian parsley (no stems)
pinch of cayenne pepper
salt and pepper, to taste
1/4 cup lemon juice
your choice cooked pasta (optional; I use Dutch egg noodles)

In a large pot or Dutch oven, sweat chopped onions and garlic in oil for about 5 minutes or until golden brown.

Add all of the vegetables minus the corn. Let cook for about 7 to 8 minutes.

Add chicken broth, tomatoes and tomato sauce. Stir occasionally and let simmer for at least 1 hour.

Add corn and let simmer for 10 more minutes. Add chopped parsley, seasonings and lemon juice. Before serving add your favorite cooked pasta noodles, if desired.

Enjoy!

Serves 7 to 8.

Submitted by: Samantha Faust