One Year Ago: Shiro Plum Tart
Hi everyone! Did you all miss me 
I had a fantastic family visit in Ohio but now I’m back in New York and attempting to get into the swing of things. I have been quietly puttering around the house but figured it was time to update and share a new recipe. Yesterday was dreary and sad. Today is not much better. Rainy, chilly and gray. Yuck! I knew soup would perk my spirits up so I set out to find a new recipe that would make me feel warm and homey. This soup totally fit the bill. It was easy, delicious and warmed me right through. I followed the directions and only changed the recipe by using more lima beans and I used yellow sweet corn instead of white corn. Enjoy!!!
Succotash Soup:
2 tablespoons butter
2 cups chopped leeks- white and pale green parts only, about 3 medium
1/4 cup minced shallots
3 garlic cloves – chopped
6 tablespoons fresh Italian parsley – finely chopped
2 tablespoons fresh thyme – chopped
1 tablespoon fresh oregano – chopped
1 large red bell pepper – cut into 1/4-inch cubes
8 cups low-salt chicken stock
1 1/2 cups frozen baby lima beans – about 8 ounces (I used a whole 12oz. bag)
1 14 3/4-ounce can creamed corn
1 1/2 cups frozen white corn kernels – about 8 ounces (I used a whole 12oz. bag)
Melt butter in heavy large pot over medium heat. Add leeks, shallots, and garlic; sauté until leeks are soft, about 5 minutes. Add 4 tablespoons parsley, thyme, and oregano; sauté until fragrant, about 3 minutes. Mix in red bell pepper. Add broth and lima beans and bring soup to boil. Reduce heat to medium-low, cover, and simmer until lima beans are tender, about 10 minutes. Add creamed corn and corn kernels and heat through. Remove soup from heat; season to taste with salt. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Ladle into bowls and enjoy
Source: Epicurious
All those lovely vegetables. Yum. This will make a great soup as the weather gets cooler. Thanks for keeping my busy cooking. I love it.
Why don’t you go over to My Sweet and Savory and link up to My Meatless Mondays. I would love to have this to share.
http://sweetsav.blogspot.com/2010/08/my-meatless-mondays-roasted-butternut.html
thufferin’ thuccotash! looks great, brandy–the more beans, the better!
That sounds really good and light! I always need veggie soups for Ben–and in this heat, it’s hard to find stuff not to thick or heavy!
Glad you’re back girlie! Missed ya! I love soup and it looks delicious – except for the lima beans! There’s something about the texture…I wish I did like them…
This sounds awesome! And not gonna lie…I love saying Succotash!
Delicious soup! Welcome back!
Brandy, thanks a million for linking this delicious soups. I think, I had better check and see what other soups, you have lurking behind older dates.
Hey daaaaahling, welcome back! Glad to see you are cooking up a storm again. THis looks great.
*kisses* HH
I’m glad you had a great vacation! We absolutely missed you.
Great looking soup, I’ve been eating TONS of corn lately, lol!
Welcome back!!! The blogosphere has missed you while you were gone.
Is it weird to say that I want soup on a hot day???
Don’t you wish we could spend the day like our fur babies do?
Oh, succotash! Great word…great combo
Love that you put it into a soup… welcome home!
I just found your blog tonight, and I’m so glad that I stumbled upon it! I am glad you had a good trip and returned with such a lovely soup. I just started nannying this week, and I’m excited for the adventure!
Sounds easy and delicious… and I love the pics! So colorful!
I’m not familiar with Succotash. I thought it must be a vegetable. lol I’m sure this yummy soup would be comforting on a cold, rainy day.
Looks great! Just add a loaf of bread and you’re good to go:) Welcome home!