Succotash is a traditional Native American dish consisting primarily of corn and lima beans. Other ingredients are often added like tomatoes and peppers, or okra and sweet potatoes in the South. This succotash-inspired soup adds carrots, potatoes, and vegetable broth, thickening it into a creamy stew perfect for fall and winter slurping. Pair with a green salad for a beautiful lunch or dinner.
1 tablespoon extra-virgin olive oil
1 large yellow onion, finely chopped
4 garlic cloves, minced
8 yukon gold potatoes, chopped into bite-sized cubes
4 cups water
4 cups low-sodium vegetable broth
6 medium carrots, halved and sliced thin
4 cups frozen lima beans
4 cups frozen corn
2 teaspoons rubbed sage
2 teaspoons dried dill, basil, rosemary, and other herbs of your choice
Sea salt
An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image.
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