Succotash Soup

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009

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The classic lima bean and corn side dish becomes a hearty soup in this delicious recipe.

  • Servings: Serves 4
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Appetizer

Ingredients

6 oz. bacon (about 8 strips)
1 medium onion, diced
1 stalk celery, diced
2 Tbsp. fresh thyme, chopped
1 large Yukon Gold potato, diced into small pieces
1 1/2 c. canned or frozen lima beans
4 c. chicken stock
1/2 c. cream
1 c. fresh or frozen corn kernels
2 red bell peppers, diced
salt and freshly ground pepper

Directions

Heat a 3- or 4-qt. pan over medium-low heat and add the bacon. Render the bacon until it is crisp. Remove the bacon and set aside, retaining the bacon fat.
 
Add the diced onions, celery and thyme and sauté until they have softened, about 4 - 5 minutes.
 
Add potatoes, lima beans, chicken stock and cream to the pot. Bring contents to a simmer and then add corn and red pepper. Simmer contents for 15 minutes or until potatoes or soft. If soup becomes too thick, add a little more chicken stock or water to thin out.
 
Season with salt and pepper to taste and garnish with the reserved bacon.