This is a tasty low-fat recipe IMO. If you have fresh herbs available, use twice as much as the dried amounts. It's rainy and cold here today, so I think this'll be just the ticket as a warmer-upper later on this evenin'. 1 (28 oz) can Italian-style tomatoes, undrained 2 (13 3/4 oz) cans reduced-sodium chicken broth 6 (4 oz each) skinless, boneless chicken breast halves, cut into 3/4-inch cubes 3 medium potatoes, peeled and cut into 1/2-inch cubes (about 3 cups) 2 large yellow onions, coarsely chopped (about 2 1/2 cups) 2 garlic cloves, minced 1 cup chopped celery 1/4 tsp EACH dried marjoram, basil, and oregano 1/2 tsp ground black pepper 1 (10 oz) pkg frozen lima beans In a 5-qt Dutch oven, combine tomatoes and broth. Bring to a boil over high heat. Add the chicken, potatoes, onions, garlic, celery, herbs and pepper and return to a boil. Reduce heat to low; cover and simmer 10 minutes. Add lima beans and return to a boil. Cover, reduce heat to low, and simmer until veggies are fork-tender, approx. 10 minutes. Yield: 4-6 servings, depending on who's eatin' :smile2: I'm a "taste and see" kind of cook with new recipes, so I suggest you do the same......add more herbs/spices if you so desire. I have no doubt a few of ya will want some hot sauce in it. :wink: Lima beans are a good source of potassium and iron, as well as fiber. When you buy frozen vegetables, shake the bag or box. If they are frozen in a BLOCK, that means the veggies have been thawed and refrozen.