Succotash, that sauteed combination of lima beans and corn, is a popular side dish. This week I've taken the combination and turned it into a hearty soup that you can whip up in less than 30 minutes. This is a great one-pot entrée on a cool fall evening. A tossed salad and some corn muffins are all you need to complete your menu.
SUCCOTASH SOUP
Nonstick cooking spray
8 ounces lean diced ham
1 10-ounce bag frozen seasoning blend
3 garlic cloves, chopped
6 tablespoons finely chopped fresh Italian parsley
1 teaspoon dried thyme leaves
6 cups reduced-sodium chicken broth
1 medium zucchini, diced
2 cups frozen white corn
2 15-ounce cans baby lima beans, rinsed and drained
1 14¾-ounce can cream-style corn
Spray a Dutch oven with nonstick cooking spray and heat over medium-high heat. Add the ham, seasoning blend and saute until the vegetables are dry and the ham begins to brown. Stir in the garlic, parsley and thyme and saute 1 minute. Add the remaining ingredients and bring to a boil. Cover and simmer for 30 minutes.
Makes 6 servings.
Coming next week: Quick cacciatore tops cooked pasta with a flavorful chicken-tomato sauce. Watch Karin make the dish at noon Tuesday on WJBF-TV (Channel 6).
Write to Karin Calloway in care of The Augusta Chronicle newsroom, P.O. Box 1928, Augusta GA 30903. Send e-mail to karin.calloway@comcast.net. Find previous Quick Cooking recipes at augustachronicle.com/karin.
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