Succotash Soup

Prep: 15 minutes Cook: 25 minutes

Serves:6-8

Ingredients

  • 1/2 cup water
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 2 cups vegetable broth
  • 14.5 ounce can chopped tomatoes
  • 1 red bell pepper, chopped
  • 2 cups frozen chopped hash brown potatoes
  • 1 cup frozen lima beans
  • 1 tbsp parsley flakes
  • 1 tsp Dijon-style mustard
  • 1 tsp honey
  • several twists of freshly ground pepper
  • 2 cups frozen corn kernels
  • 2 1/2 cups non-dairy milk

Directions

Place the water in a large pot. Add the onion and celery. Cook, stirring frequently, for 3 to 4 minutes. Add the remaining ingredients except for the corn and milk. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Add the corn and non-dairy milk and cook for an additional 5 minutes. Remove 1 to 2 cups of the soup from the pot. Place in a blender jar and process until smooth. Return to the pot and mix well.