2 cups whole kernel corn (fresh, frozen or canned and drained)
2 cups lima beans (fresh, frozen or canned and drained)
2 cups cut okra (fresh or frozen)
1 can (14.5 ounces) stewed or diced tomatoes
1 cup water
1 teaspoons salt
1/2 teaspoon pepper
Directions
Wash hands with soap and water.
In a large saucepan on medium heat, sauté onion in the oil until soft, about 5 minutes.
Add the rest of the ingredients, reduce heat to medium-low and slowly cook until the veggies are tender, the liquids reduce and the flavors are blended, about 30 to 45 minutes.
Refrigerate leftovers within 2 hours.
Notes
The amounts of each vegetable are provided as a guide and do not have to be exact. Create your own combination according to your taste and what’s available!
Try adding other vegetables such as black eyed peas, chopped bell pepper, hot pepper or zucchini.
Try adding other seasonings such as garlic powder, thyme, basil or hot sauce.
If using fresh corn, slice 2 cups kernels from 2 to 4 ears, uncooked or cooked.
If using fresh tomatoes, use 4 large to 6 medium (3 cups chopped, peel first if desired).
Time for preparation (including preparation & cooking): 1 hour
Ingredients
Noodles
1 1⁄4 cups flour
2 eggs
3 Tablespoons water
Soup
3 cups water
4 1⁄2 cups low-sodium chicken broth (see notes)
2 chicken breasts, cooked and chopped
2 cups mixed vegetables, fresh, canned, or frozen
1⁄4 teaspoon pepper
Directions
For noodles: Put flour in a medium bowl, make a well in center, and add eggs. Mix well. Add water 1 tablespoon at a time, until dough is stiff but easy to roll.
Place dough onto a floured surface. Roll dough to ½ inch thickness using a rolling pin or a sturdy, straight sided drinking glass or jar.
Cut into 1/4 to 1/2 inch strips, about 3-5 inches long. Let sit for 5-10 minutes.
For soup: In a large pot, add water and chicken broth; bring to a boil.
Add noodles a few at a time to water and chicken broth mixture. Bring the soup back to a boil.
Add chicken, vegetables, and pepper. Boil for 12-15 minutes or until noodles are tender. Serve warm.
Refrigerate or freeze within 2 hours.
Notes
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
