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Succotash Soup
5 from 6 votes

Succotash Soup

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!

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

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

    Cup of Yum
  1. In a medium-sized soup pot add olive oil and set over medium-high heat.
  2. When the oil is hot add in the leeks and saute for about 5 minutes to soften the leeks.
  3. Add in the garlic, parsley, oregano, thyme, and bell pepper.
  4. Saute for about 5 minutes to just help soften the peppers and bring the flavor out of the garlic.
  5. Sprinkle in the flour and stir to combine.
  6. 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.
  7. 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.
  8. The flour will help the soup thicken slightly but it will not be a super thick soup.
  9. Serve warm with a sprinkle of parsley.

Notes

  • If you want a brothier soup you can an additional 1-2 cups of vegetable stock.