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