An easy vegetarian dish from growing up. This makes a filling main dish that I like to serve with zucchini bread or blueberry muffins.
1/2 t oil
1/2 t safflower oil
3/4 c diced onion
1/2 c diced celery
3 T flour
4 large carrots, diced
2 boxes lima beans (I substitute cauliflower... we don't like lima beans)
3 c frozen corn kernels
3 c chicken broth, heated to boiling
2 t thyme
1 t sage
31/2 c peas
1/4 t garlic powder
salt and pepper to taste
Heat oil in pot with onion and celery; saute over med. heat, stirring frequently. Stir in flour, carrots and mix well to combine. Add lima beans, corn, boiling stock, thyme, and sage. Mix well.
Bring mixture to boil over high heat, cover and simmer for 20 minutes, stirring occasionally.
Stir in peas, garlic powder, salt and pepper. Return to boil; cover and simmer once again until corn is tender. Adjust seasonings to taste.