Succotash Soup

Name: Succotash Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cups thinly sliced leeks; 2 garlic cloves; 2 tablespoons minced fresh parsley; 1 tablespoon minced fresh oregano; 2 teaspoons fresh thyme leaves; 1 large bell pepper; 1 tablespoon all-purpose flour; 4 cups vegetable stock; 1 pound frozen baby lima beans; 1 pound frozen corn kernels

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Course
Soup

Succotash Soup

Benjamin Ramirez

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This super easy vegan and vegetarian succotash soup is packed full of lima beans, corn, and fresh herbs. Ready in just 30 minutes and perfect for dinner or a light summer lunch. Trust me, you'll love this soup!

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Ingredients

Servings

2 tablespoons olive oil
2 cups thinly sliced leeks white and pale green parts only
2 garlic cloves minced
2 tablespoons minced fresh parsley
1 tablespoon minced fresh oregano
2 teaspoons fresh thyme leaves
1 large bell pepper small dice
1 tablespoon all-purpose flour
4 cups vegetable stock
1 pound frozen baby lima beans
1 pound frozen corn kernels

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Instructions

In a medium-sized soup pot add olive oil and set over medium-high heat.
When the oil is hot add in the leeks and saute for about 5 minutes to soften the leeks.
Add in the garlic, parsley, oregano, thyme, and bell pepper.
Saute for about 5 minutes to just help soften the peppers and bring the flavor out of the garlic.
Sprinkle in the flour and stir to combine.
Slowly pour in the vegetable stock making sure that the flour does not clump. It shouldn't clump but just keep an eye on it to make sure.
Add in the lima beans and the corn kernels and simmer for about 10 minutes to make sure the beans and corn are warmed through.
The flour will help the soup thicken slightly but it will not be a super thick soup.
Serve warm with a sprinkle of parsley.