Succotash Soup Recipe

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Succotash Soup

Win Spicer


I have tried to duplicate a succotash soup made by my aunt. My fondest memory of her making this for me was when I was very ill and she came to visit me. Without saying a word, she left my bedroom and out to the kitchen she went to make this for me! Whenever you need a pick me up, this is the soup to have! I like the spices, but they can be left out. After ladling into individual bowls, you may wish to garnish with a little minced fresh parsley. Of course this is equally good in winter with frozen limas and corn!

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15 Min
30 Min
Stove Top


1/2 stick
2/3 c
minced onion
1/3 c
minced celery
2 c
fresh lima beans
2 c
fresh corn
2 c
chicken stock
1/4 tsp
ground nutmeg
1/4 tsp
dried marjoram
1/2 tsp
11/2 tsp
1/2 tsp
salt or to taste
1 c
heavy cream


1Over medium heat, melt butter in dutch oven. Saute onions and celery 5-7 minutes.
2Add lima beans, stir and cook 5 minutes; add corn, stir and cook 2 more minutes.
3Remove one third of the veggie mixture and puree in blender. Return this mixture to the dutch oven.
4Add chicken stock, nutmeg and marjoram. Simmer about 10 minutes.
5Reduce the heat. Stir in the heavy cream, salt and pepper to taste. Cook over low heat for about 5 minutes. Do not boil. Serve immediately.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern