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“Sufferin” Succotash Soup

Yields4 Servings

bowl of vegetable soup with cornbread

 3 cups water or broth
 2 cups cut fresh corn or 40 oz frozen whole-kernel corn
 1 cup lima and/or fava or soybeans, fresh or frozen
 ½ cup chopped celery
 ½ cup sliced carrot
 ½ cup chopped onion
 1 tbsp snipped fresh dill or 2 tsp dried dillweed
 2 tsp instant vegetable bouillon granules (if not using broth)
 ⅓ cup instant mashed potato flakes (we used about 1/2 cup real potatoes, mashed or cut up)
Optional
 add greens, such as kale, spinach, dandelion, chard, added last
1

In large saucepan, combine the 3 c water or broth with the corn, beans, celery, carrot, onion, dill, and bouillon, if you are using it. Bring to boiling; reduce heat. Simmer, covered, for 8-10 min or until the vegetables are almost tender.

2

Stir potato or flakes into soup. Cook and stir until slightly thickened and bubbly.

3

Serve with cornbread.

Nutrition Facts

Servings 0