HEARTY VEGETABLE SOUP
Marguerite Sanderson
Yield: 12–14 servings

7 cups water
1 cup chopped onions
1 cup diced potatoes
1 cup sliced carrots
1 bay leaf
Salt & pepper
1 10-ounce package frozen baby lima beans
1 10-ounce package frozen whole kernel corn

Combine all ingredients in a 4-quart Dutch oven, bring to a boil. Reduce heat and simmer 1 hour. Remove bay leaf.