Tuesday, September 23, 2008

Succotash Soup

This is a simple, fresh-tasting soup, and it makes a pretty, cheerful-looking bowl. It freezes well!

From Saving Dinner

  • 1 bag frozen limas (I used baby limas)
  • 1 cup water
  • 2 14.5-ounce cans chicken broth
  • 1 T. vegetable oil
  • 1 c. chopped onion
  • 3/4 c. chopped red bell pepper
  • 1/2 c. chopped celery
  • 3/4 c. chopped green onions
  • 2 1/2 t. dried whole thyme
  • salt and pepper to taste
  • dash cayenne pepper
  • 1 14.5-ounce can whole tomatoes, drained and chopped (I used a can of petite diced)
  • 1 11-ounce can whole kernel corn
  1. Place beans in a large Dutch oven. Cover with water to 2 inches above beans, bring to boil, and cook 2 minutes. Remove from heat, cover, and let stand 1 hour (I don't think this is necessary if using baby limas.)
  2. Drain beans; add 1 cup water and broth. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until beans are tender.
  3. Heat vegetable oil in a large skillet over medium-high heat. Add onion; saute 2 minutes. Add bell pepper and celery; saute 2 minutes. Add green onions; saute 1 minute. Add onion mixture, thyme, and remaining ingredients to bean mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Serves 10

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