Prep 15 mins
Cook 30 mins
Fresh ingredients, easy to make, this is a fully satisfying, end of a long day meal, that hits the spot beautifully. This didn't even make it to the table last night. Hungry family grabbed spoons to get a taste and it turned into a spontaneous feeding frenzy straight out of the skillet until, what was made for dinner with enough leftovers to have for lunch, was thoroughly devoured down to the surface of the skillet. It was a stand-around-the-stove-family-feast that cooked up a nice memory to smile over. I made a batch of honey pumpkin cornbread waffles to round it out and was left with no leftovers. Next time I make this I will increase the veggies and use a bigger pot. Don't forget to stir in a lot of love to bring out the best flavor of your beautiful ingredients!
- 1 cup fresh shelled lima beans
- 1 cup corn removed from 2 fresh ear of corn
- 2 carrots, diced
- 1 stick celery, sliced thin
- 1 onion, diced
- 3 small potatoes, diced
- 0.5 (16 ounce) canlow sodium black beans with liquid
- 2 tablespoons olive oil
- 6 -8 cups water
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 teaspoon roasted garlic powder
- 1 teaspoon dried sage
- Prep veggies and place in large skillet over medium heat.
- Pour olive oil over veggies stirring to coat
- Continue to saute for 5-7 minutes stirring often.
- Add 6 cups of water, vinegar, tomato paste, garlic, sage, and salt and stir with love to mix ingredients.
- Simmer until liquid reduces to thick paste stirring occasionally.
- Add 2 more cups of water and reduce to thick sauce again.
- Keep family away long enough to serve into bowls and get to the table.
- Enjoy with a fresh cornbread waffle on side.