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
Instructions
- 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.
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