Ingredients

Based on a recipe from my friend Shirley Bridges in Nashville

1 lb lean ground beef, cooked and drained
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes
1 onion, chopped
2 cups baby carrots
1 lb pkg frozen baby lima beans
1 12 to 15 oz can whole kernel corn
1 15 oz can creamed corn
2 medium Yukon gold potatoes, cubed
2 15 oz cans beef broth
water to reach desired consistency (I use about 2 cups)
salt and pepper to taste

Directions

Cook the ground beef in a large soup pot and drain. Add tomatoes, onion, limas, broth and 1 cup water. Bring to a boil and reduce heat to just a simmer. Cook until the onion and carrots are tender/crisp. Add corn and potatoes, bring back to a boil and simmer about 20 minutes or until potatoes are done. Add additional water if the soup is too thick. Add salt and pepper to taste. Serve hot with squares of cornbread.