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Makes 12 servings 1 onion, chopped 1 teaspoon minced garlic 4 cups canned low sodium vegetable broth or chicken broth 3 cups diced, peeled fresh sweet potatoes 16-ounce bag frozen mixed vegetables 2 (14.75-ounce) cans cream style corn 10-ounce can chopped tomatoes with juice 6-ounce can tomato paste 1 tablespoon Worcestershire sauce Salt and pepper, to taste

In large nonstick pot coated with nonstick cooking spray, sauté onion and garlic until tender, about 5 minutes. Add broth, sweet potatoes, frozen vegetables, cream style corn, tomatoes, tomato paste, Worcestershire sauce and season to taste. Bring to boil, reduce heat and cook until sweet potatoes are tender, about 15 minutes. Terrific Tidbits: If using canned sweet potatoes, drain, cut into chunks and add during last 5 minutes of cooking. If you have leftover chicken, meat or seafood, toss in for a heartier version.