Succotash Soup

Succotash Soup Recipe

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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

How to Make Succotash Soup


  • 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.

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About Succotash Soup

Main Ingredient: Vegetable
Regional Style: Southern