Creamy Succotash (Crockpot)

Jeanne Benavidez


I love any kind of bean or veggie so this is a hit in my books. This recipe is easy to throw together and tastes so good. Great served with beef, pork, chicken or fish. I like my succotash creamy so I add condensed cream of celery soup sometimes. These pics are from the web since I haven't made this in a while.

★★★★★ 2 votes
6 - 8
20 Min
8 Hr
Slow Cooker Crock Pot


2 c
dry lima beans
1 pkg
(16 oz) frozen whole kernel corn
1 pkg
(10 oz) frozen sweet peas
1 c
carrot, small cubes
read or green bell pepper, cut into 1-inch pieces
1 small
onion, chopped
1 large
celery rib, small cubes
1 pkg
(10 oz) frozen cut okra (not breaded) optional
1 Tbsp
chopped garlic
1 tsp
black pepper
1 tsp
sea salt
2 can(s)
condensed cream of celery soup
2 c
6 slice
crisp-cooked bacon, drained and crumbled


1Rinse the dry beans.
2Place in the crockpot with the corn, peas, carrots, bell pepper, onion, celery, okra (if using), garlic, pepper and salt. Toss gently to combine.
3In a bowl, mix the soup and water and whisk until smooth. Add to the crockpot. Stir ingredients.
4Cover and cook on low for 8 to 10 hours. Stir in bacon crumbles and serve.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy
Hashtag: #crockpot