Succotash 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!
Servings: 4 servings
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.