Real Recipes From Real Home Cooks ®

succotash soup

a recipe by
Win Spicer
Frankford, DE

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!

serves 4-6
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For succotash soup

  • 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

How To Make succotash soup

  • 1
    Over medium heat, melt butter in dutch oven. Saute onions and celery 5-7 minutes.
  • 2
    Add lima beans, stir and cook 5 minutes; add corn, stir and cook 2 more minutes.
  • 3
    Remove one third of the veggie mixture and puree in blender. Return this mixture to the dutch oven.
  • 4
    Add chicken stock, nutmeg and marjoram. Simmer about 10 minutes.
  • 5
    Reduce 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.