2 qt. water
1 tbsp. salt
2 c. thinly sliced carrots
2 c. diced new potatoes
2 c. diced fresh tomatoes
2 c. sliced scallions or green onions
10 oz. pkg. frozen baby lima beans
1 lb. fresh green beans, cut into 1 inch pieces
3 c. hot fluffy rice
1 c. fresh corn, scraped from cob

In 6 quart Dutch oven, bring water and salt to boil over high heat. Add carrots, potatoes, tomatoes, scallions or onions, lima beans and green beans. Cover and reduce heat to low. Simmer for 30 minutes. While soup is simmering, cook rice as package directs in 2 quart sauce pan. After soup has simmered 30 minutes, add corn. Simmer, covered, for 15 minutes. To serve, spoon some rice into each soup bowl. Ladle soup over it. Makes 8 to 10 servings.