The summer harvest is long gone so a typical succotash might be out of the question, but you can still harness those sunny flavors with this Succotash Soup recipe. It works great with fresh, canned or frozen produce, and can be varied to suit what you have on hand. This recipe is fantastic for emptying out your vegetable drawer the day before a trip to the grocery as there's hardly any vegetable that won't taste great in it!
This is a big batch recipe because we're using the Broth Bomb from our fall box! Good news, though: this soup freezes spectacularly so you can enjoy these fresh veggie flavors whenever you please.
This Succotash Soup recipe is jam-packed with fresh summer flavors even if you're using frozen or canned ingredients!
1/4 cup butter or refined coconut oil
1/4 cup all purpose flour
2 large yellow onions, diced small
1 head of garlic, peeled and minced
4 quarts water
1 broth bomb
8 ears of sweet corn, kernels removed and set aside
or sub: 2lbs frozen sweet corn kernels
or sub: 3 cans sweet corn kernels
12 oz lima beans, fresh, frozen, or canned
2 whole zucchini, cut into quartered rounds
2 whole red bell peppers, diced large
2 large carrots, cut into rounds
1 tbsp dried kaffir lime leaves
1 tbsp whole black peppercorn
2 tsp dried tarragon
1 cup heavy cream, milk, or plant-based alternative
2 whole limes
Kosher salt, to taste
Fresh parsley, for garnish
In a large stock pot, melt butter or coconut oil over medium heat. Add diced onions, garlic, and sweet corn kernels. Cook until onions are translucent and fragrant.
Add flour and whisk until combined to create a roux. Cook for five minutes, whisking or stirring frequently so that the roux does not burn.
Slowly start to add water, whisking constantly.
When all the water is added, add all the vegetables and the lima beans. If using fresh corn, add the corn cobs, too! Bring to a simmer.
Once the soup is simmering, add the Broth Bomb and stir frequently until it is fully dissolved.
Wrap kaffir lime leaves and peppercorns in cheesecloth or encapsulate in a tea strainer. Float in the soup while it simmers for about 30 minutes, then remove and discard. If you used corn cobs, remove them now, too.
Finish soup by slowly stirring in heavy cream or plant-based milk, dried tarragon, and the zest of one fresh lime. Salt to taste and cook for an additional 10 minutes to allow flavors to fully incorporate.
Garnish with fresh parsley and lime wedges to serve.
Note: You can add virtually anything to this soup to really make it your own. Tomatoes, potatoes, green beans, baked tofu, diced bacon, and hot sauce are just a few ideas.