Succotash Soup
Serves: 6-8
Prep Time: 15 min
Cook Time: 25 min
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.
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