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Succotash Soup
Author:
Brandy O'Neill - Nutmeg Nanny
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!
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Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
servings
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3x
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Ingredients
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
Instructions
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.
Notes
If you want a brothier soup you can an additional 1-2 cups of vegetable stock.
Course
Soup
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