Succotash Soup

Bursting with vibrant flavors and wholesome ingredients, Succotash Soup is the perfect balance of comfort food and nutritious dining. This hearty vegetable soup features a medley of colorful ingredients like sweet corn, lima beans, zucchini, and red bell pepper, simmered to perfection in a fragrant broth infused with smoked paprika, thyme, and cumin. Packed with fresh veggies and a zesty finish of lemon juice, it's a deliciously satisfying meal that's ready in just 45 minutes. Ideal as a main dish or a warming appetizer, this one-pot recipe is easy to prepare, budget-friendly, and perfect for feeding a family of six. Serve it with a slice of crusty bread for a complete and satisfying dinner or a light lunch option.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium garlic cloves, minced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 1 large red bell pepper, diced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cumin
• 6 cups vegetable broth
• 2 cups lima beans, canned or frozen
• 2 cups sweet corn, canned or frozen
• 1 medium zucchini, diced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic, diced carrots, celery, and red bell pepper. Cook for 5-6 minutes until the vegetables start to soften.

Step 4

Add the thyme leaves, smoked paprika, and ground cumin, stirring to coat the vegetables in the spices. Cook for 1 minute until fragrant.

Step 5

Pour in the vegetable broth and bring to a gentle boil.

Step 6

Add the lima beans and sweet corn to the pot. If using frozen, no need to thaw beforehand.

Step 7

Reduce the heat to a simmer and cook for 10 minutes.

Step 8

Stir in the diced zucchini and continue simmering for another 8-10 minutes until all the vegetables are tender.

Step 9

Season the soup with salt, black pepper, and lemon juice to enhance the flavors.

Step 10

Turn off the heat and stir in the chopped fresh parsley.

Step 11

Serve the soup warm, optionally garnishing with additional parsley or a sprinkle of smoked paprika.

Nutrition Facts

Serving size	(2611.0g)

Amount per serving	% Daily Value*
Calories	1481.9

Total Fat 44.1g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6875.7mg	0%
Total Carbohydrate 218.2g	0%
Dietary Fiber 60.0g	0%
Total Sugars 53.3g
Protein 64.7g	0%

Vitamin D 0IU	0%
Calcium 518.6mg	0%
Iron 19.2mg	0%
Potassium 6345.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.0%

Protein: 16.9%

Carbs: 57.1%