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Succotash Soup

fatfree.kitchen's picture
Ingredients
  Water/Nonfat chicken broth / vegetable broth 1⁄2 Cup (8 tbs)
  Sliced onion 1⁄2 Cup (8 tbs)
  Celery stalks 2 , diced
  Water/Vegetable broth 2 1⁄2 Cup (40 tbs)
  Chopped tomatoes/Low-sodium canned tomatoes 1 Cup (16 tbs)
  Potatoes 2 , peeled and diced
  Red bell pepper To Taste, seeded and diced
  Frozen lima beans 1 Cup (16 tbs)
  Cayenne pepper 1 Pinch
  Honey 1 Teaspoon
  Dijon mustard 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Chopped parsley 1⁄2 Cup (8 tbs)
  Black pepper 1⁄4 Teaspoon
  Frozen corn kernels/Fresh / canned corn kernels 3 Cup (48 tbs)
  Skim milk 2 1⁄2 Cup (40 tbs)
Directions

1. Heat the 2 1/2 cup water or broth in a large, heavy soup pot over medium heat. Add the onion and celery.
Cook and stir for 5 minutes. Add more liquid during this process if necessary.
2. Add the 2 1/2 cups water or vegetable broth, tomatoes, potatoes, red pepper, lima beans, cayenne pepper, honey, Dijon mustard, garlic, parsley, and black pepper. Reduce heat and simmer for 15 minutes.
3. Add the corn and milk and simmer for 5 minutes or until the potatoes and lima beans are tender.
4. Transfer 1 cup of the soup to a food processor or blender and puree. Stir into soup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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