- 1 of 2 Combine corn kernels, sweet peppers, garlic, vegetable broth and 1/2 teaspoon of the salt in the base of a slow cooker. Cover and cook on HIGH for 3 hours. Stir in thawed lima beans and cook 1 more hour.
- 2 of 2 Stir in butter until melted. Mix in basil, scallions, pepper and remaining 1/2 teaspoon salt.
Servings Per Recipe: 8
Per Serving: 8 mg chol., 2 g sat. fat, 130 kcal cal., 5 g pro., 21 g carb., 4 g Fat, total, 4 g fiber, 418 mg sodium