1 tablespoon extra-virgin olive oil
1 large yellow onion, ﬁnely chopped
4 garlic cloves, minced
8 yukon gold potatoes, chopped into bite-sized cubes
4 cups water
4 cups low-sodium vegetable broth
6 medium carrots, halved and sliced thin
4 cups frozen lima beans
4 cups frozen corn
2 teaspoons rubbed sage
2 teaspoons dried dill, basil, rosemary, and other herbs of your choice
- In a deep pot, heat olive oil on medium heat. Add the onion and garlic, sautéeing until golden (about 3 minutes). You can either leave the onions and garlic chopped as is, if you’d like a creamier broth, blend them with 1 cup of vegetable broth in a blender and return to pot.
- Add the potatoes, water and vegetable broth. Bring the liquid to a boil and cook potatoes on medium-high for 10 minutes. Add the carrots, lima beans, corn, and herbs of your choice to the pot, lower heat, and simmer for 15 more minutes, or until potatoes and lima beans are tender.
- Salt to taste and serve hot.
An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image.