- 8 slices bacon (sliced)
- 1 LB smoked sausage (sliced)
- 1 LG onion (chopped fine)
- 1 MED bell pepper (chopped fine)
- 4-8 cloves garlic (minced)
- 1 C fresh or canned diced tomatoes
- 2 cubes chicken bullion
- ¼ TSP black pepper
- 1½ TSP salt
- 2 bay leaves
- 1 TSP dried basil leaves
- 2 TBS apple cider vinegar
- 4 C corn (fresh, or ~20 OZ/weight frozen)
- 4 C baby lima beans (2-3 15 OZ cans rinsed and drained, or ~20 OZ/weight frozen and prepared) (can substitute frozen edamame)
In a heavy 4-6 QT pot cook the bacon, then set aside and reserve 3 TBS drippings or use olive oil. Brown off the sausage, then set aside. Sauté the onions, garlic and bell pepper until soft. Return the bacon and sausage to the pan. Add the tomatoes, bullion, vinegar and seasonings, cover the pot and simmer on low 20-30 minutes, stirring frequently, until all vegetables are soft and flavors are blended. Add the corn and beans, cover the pot and simmer on low until tender, stirring frequently (15 or 20 minutes if frozen corn is used). Add a little chicken stock if it seems too dry.