Succotash Soup
User Reviews
5
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Soup
Succotash Soup
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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
- 2 tablespoons olive oil
- 2 cups leek white and pale green parts only, thinly sliced
- 2 garlic minced, cloves
- 2 tablespoons parsley fresh, minced
- 1 tablespoon oregano minced, fresh
- 2 teaspoons thyme fresh leaves
- 1 bell pepper small dice, large
- 1 tablespoon all-purpose flour
- 4 cups vegetable stock
- 1 pound baby lima bean frozen
- 1 pound corn kernels frozen
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.
Notes
- If you want a brothier soup you can an additional 1-2 cups of vegetable stock.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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