Summer Succotash Soup

Summer Succotash Soup

                             Summer Succotash Soup.

Summer Succotash SoupSo even though we are in the thick of summer, we still have cool days here in the North! My Summer Succotash Soup is perfect for these cool days, filled with organic corn, green limas, okra, potatoes and tomatoes with just a little bit of free range, organic sausage for flavor. Of course the sausage can be omitted for a vegan version of this yummy soup! As the summer season progresses, feel free to add whatever vegetables you may have on hand that are in season, such as late summer squash, zucchini or greens but always include the green limas and corn traditional to succotash!

In a large stock pot, bring to a boil for 10 minutes

1 pound dried green limas, Rancho Gordo in 

Plenty of water (4 or more cups) with a dash of olive oil and

Chopped organic onion, about 1/2 cup

Chopped organic celery, about 1/2 cup

1 teaspoon chopped organic garlic

2 organic garlic scapes, chopped

1 organic carrot, chopped

2 bay leaves

1 teaspoon of dried oregano Indio, Rancho Gordo

1 teaspoon each dried thyme and dried savory

1 tablespoon chopped Calabrian peppers

1 teaspoon each shallot powder and tomato powder, Burlap & Barrel

Lower to simmer and cook until beans are tender, about 1 hour

Add more water (another 2 cups or so)

Salt and pepper to taste

Add in:

1 cup cut up organic okra

2 cups cut up organic boiled potatoes 

organic corn cut from 2 cobs that are cooked and cooled 

2 cooked free range organic kielbasa sausage, sliced (omit for Vegan Version)

1 organic tomato, cut up

1/2 bunch organic flat parsley, roughly chopped

Simmer for another 10 minutes and adjust salt and pepper if needed

Remove from heat and let rest for a bit

Serve my Summer Succotash Soup in deep bowls with a side salad and Enjoy!

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Simply Natural Gourmet Cookbook