Super Simple Succotash

2 cups fat-free, low-sodium chicken or vegetable broth2 cups frozen baby lima beans1 cup frozen sweet white or yellow corn1 tablespoon butterfrac14; teaspoon ground black pepper1 tablespoon tomato paste (see Cook's note)frac12; teaspoon sugarSalt, to taste (see note)

Place the broth, beans and corn in a medium saucepan, and bring to a boil over high heat. Boil for 3 minutes, and then reduce heat to low. Stir in the butter and pepper. Cook on low 20 minutes, until the beans are tender. Stir in the tomato paste and sugar.Remove the pan from heat, and allow to cool to an edible temperature. Adjust the seasoning with salt to taste. Serves four.Cook's notes: We prefer tomato paste in a tube so we can just use a tablespoon at a time.There are varying opinions about whether succotash should contain tomatoes. We opt for using a touch of tomato paste instead of a whole can or a whole fresh tomato, which can overpower the delicate flavor of limas and corn. If you are a tomato fan, add fresh tomatoes (up to 1 cup chopped) when you lower the heat to low. If you use canned tomatoes, drain before adding and omit tomato paste. The amount of salt you will need depends on the brand of broth (or if you use homemade) and your personal preference. Veggies need salt to brighten flavor, so season the entire pot or pass at the table if people have sodium restrictions.Nutrition values per serving: 168 calories (19 percent from fat), 4 g fat (2 g saturated), 27 g carbohydrates, 6 g fiber, 9 g protein, 10 mg cholesterol, 148 mg sodium.