Succotash Soup

By The Canadian Living Test Kitchen

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Succotash Soup
Photography by Matthew Kimura

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	150150 cal
pro	8 g8g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	24 g24g carb
fibre	4 g4g fibre
chol	0 mg0mg chol
sodium	742 mg742mg sodium
% RDI:	-
calcium	77 calcium
iron	1616 iron
vit A	5757 vit A
vit C	4343 vit C
folate	1515 folate

More great recipes from this menu:

Make this hearty soup vegetarian by replacing the called-for amount of chicken stock with your favourite veggie brand.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 cup peeled and chopped squash 1 1cup cuppeeled and chopped squash
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 carrot , chopped1 1carrotcarrots, chopped
1 stalk celery , chopped1 1stalk celery, chopped
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1/2 tsp pepper 1/2 1/2tsp tsppepper
4 cups chicken stock 4 4cups cupschicken stock
1 can (28 oz/796 mL) diced tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatoes
1 cup frozen corn kernels 1 1cup cupfrozen corn kernels
1 cup frozen lima beans 1 1cup cupfrozen lima beans

Preparation

In saucepan, heat oil over medium heat; cook squash, onion, garlic, carrot, celery, thyme and pepper, stirring occasionally, until softened, about 10 minutes.

Add stock, tomatoes, corn and lima beans; bring to boil. Reduce heat, cover and simmer until beans are hot.

Source : Canadian Living Magazine: December 2004

Keywords : Soup; Boil; Chicken broth; Corn; Tomatoes; Squash;

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