This super easy vegan and vegetarian succotash soup is packed full of lima beans, corn and fresh herbs. Ready in just 30 minutes and perfect for dinner or a light summer lunch. Trust me, you’ll love this soup!
It’s still summer and it’s still soup season. Yes, we have talked about this before and you know it’s true. Soup knows no season. I mean, yes. I have to basically blast my AC while eating soup in the summer but it’s no excuse to not make soup.
Well, unless you don’t have AC. In that case, I suggest just spending the remainder of your summer days under a cold shower while dreaming of cool fall nights.
Totally not soup related but I’ve always wondered how folks live without AC in places where it gets hot all summer long. How does that work? Do you enjoy the heat? Do you just think AC costs too much? Do you love the environment so much you suffer through the summer?
I’m not even trying to sound like a smartass I just literally melt the second I get hot. I’m so high maintenance when it comes to heat.
The past 2 days it’s been so hot here in New York that I’m over summer. Officially. over. it. I even went to Starbucks and got a PSL to unlock my inner basic bitch. I KNOW it’s only August and I KNOW I’m rushing things but I simply could not wait. I wait for that damn drink to show up every single year. I feel the same way about their gingerbread latte.
So. Freaking. Good.
But, as much as the heat is annoying me and I’m sucking down fall themed iced coffee I don’t wanna rush in the holiday season. I went into Hobby Lobby at the end of July. Let me repeat that, END OF JULY!!!! And they had Christmas all set up. Trees, nutcrackers, fake presents, Santa signs, etc. I was so grossed out.
I get it. Some folks love the holidays but not in the summer. Please, I’m begging you.
So, since it is still summer I’m bringing you some succotash soup. Yes, succotash. Basically, it’s a combination of lima beans and corn. I know lima beans have a bad rap but honestly, I love them. My grandmother used to make the BEST creamy lima beans that when poured over homemade cast iron cornbread became the best damn meal on planet earth.
I actually shared this recipe back in 2010 but decided to reshoot the recipe and repromote becuase it’s so good and got no love. It’s high time this soup get popular!
I had half a green and half a red bell pepper in my fridge so that’s what I used for the soup. I think red bell pepper looks best because it brings a pop of color BUT you do you and use what you have on hand.
Also, I kept this soup thick and vegetable filled but if you want a brothier soup you can always add in a little more vegetable stock. However, I happen to like my soup extra thick and chunky.
Oh, and because I’m only using vegetables and vegetable stock this soup is 100% vegan and vegetarian! Random but if you are still looking for a soup that is perfect for making 4 servings my Le Creuset pot is my favorite!
Succotash Soup varieties:
- add in grilled chicken for added protein
- add in a 5 ounce can of evaporated milk for a creamier soup
- add in okra, yellow potatoes or even more bell peppers for a more vegetable-packed soup
Looking for more delicious soup recipes? Try my chicken and chard tortilla soup, Italian Sausage Fennel White Bean Soup, Lemon Chicken Vegetable Farro Soup, Spicy Sharp Cheddar Beer Soup, Instant Pot Asian Chicken and Rice Soup, Dutch split pea soup, New England clam chowder or my spicy chicken lime soup.
This super easy vegan and vegetarian succotash soup is packed full of lima beans, corn and fresh herbs. Ready in just 30 minutes and perfect for dinner or a light summer lunch. Trust me, you'll love this soup!
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes20
Total Time: 30 minutes
- 2 tablespoons olive oil
- 2 cups thinly sliced leeks, white and pale green parts only
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced fresh oregano
- 2 teaspoons fresh thyme leaves
- 1 large bell pepper, small dice
- 1 tablespoon all-purpose flour
- 4 cups vegetable stock
- 1 pound frozen baby lima beans
- 1 pound frozen corn kernels
In a medium-sized soup pot add olive oil and set over medium-high heat. When the oil is hot add in the leeks and saute for about 5 minutes to soften the leeks.
Add in the garlic, parsley, oregano, thyme and bell pepper. Saute for about 5 minutes to just help soften the peppers and bring the flavor out of the garlic.
Sprinkle in the flour and stir to combine.
Slowly pour in the vegetable stock making sure that the flour does not clump. It shouldn't clump but just keep an eye on it to make sure.
Add in the lima beans and the corn kernels and simmer for about 10 minutes to make sure the beans and corn are warmed through. The flour will help the soup thicken slightly but it will not be a super thick soup.
Serve warm with a sprinkle of parsley.
Note: If you want a brothier soup you can an additional 1-2 cups of vegetable stock.