Best Succotash Soup Recipes

SUCCOTASH SOUP

Steps:

• Boil lima beans for ten minutes.
• Drain, rinse and drain again.
• Layer bacon on bottom of crockpot.
• Pour beans on top.
• Pour tomatoes (with juice) and corn (with juice) on top.
• Break up tomatoes if they're whole.
• Add broth and water.
• Cook on high for 3-4 hours (or low for 6-8 hours).
• Stir and serve.

SUCCOTASH SOUP WITH BLACK PEPPER CROUTONS

Steps:

• For croutons:
• Melt butter in heavy large skillet over medium heat. Add bread and pepper and stir to coat. Sauté until croutons are golden and crisp on all sides, stirring occasionally, about 12 minutes. Sprinkle with salt. (Can be made 1 day ahead. Cool completely; store airtight at room temperature.)
• For soup:
• 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 soup into bowls. Top each with some croutons and some of remaining 2 tablespoons parsley. Serve, passing remaining croutons separately.

SUCCOTASH SOUP

Steps:

• Fry bacon in Dutch oven over medium heat until crisp. Remove bacon and crumble; set aside.
• Add onion and celery and cook 5 minutes until tender. Stir in flour, cook one minutes to a thin paste. Stir in chicken broth. Bring to a boil, stirring, until slightly thickened.
• Add bacon, corn, lima beans, bay leaf, salt, pepper and hot sauce. Reduce heat and simmer 15 minutes. Stir in half and half. taste and adjust seasonings. Remove bay leaf and serve.

SUCCOTASH SOUP

Steps:

• 1. Over medium heat, melt butter in dutch oven. Saute onions and celery 5-7 minutes.
• 2. Add lima beans, stir and cook 5 minutes; add corn, stir and cook 2 more minutes.
• 3. Remove one third of the veggie mixture and puree in blender. Return this mixture to the dutch oven.
• 4. Add chicken stock, nutmeg and marjoram. Simmer about 10 minutes.
• 5. Reduce 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.

SUCCOTASH SAUSAGE SOUP

Steps:

• In a large heavy pot, melt butter over medium heat.
• Add sausage, leeks, garlic, and red pepper; saute until vegetables are softened and sausage is browned, about 6 minutes.
• Sprinkle with flour and thyme; saute for 2 minutes.
• Gradually whisk in stock.
• Add lima beans, salt, and pepper; bring to a boil, stirring often.
• Decrease heat and simmer, stirring occasionally, until lima beans are tender, about 10 minutes.
• Add cream-style corn and corn kernels; simmer for 10 minutes.
• Stir in cream.
• Taste and adjust seasoning with salt and pepper, if necessary.
• Reheat until steaming, stirring often; do not let boil.
• Ladle into heated bowls and garnish each with a few thyme leaves.