Succotash Soup

When I put this on the menu I really wasn't sure what we'd think of it... I served it with Pumpernickel bread. The kids ate it too but I don't think either was all that thrilled with it.

I am replacing all my old spices as recipes call for them so the cayenne and thyme were freshly opened and tasted fantastic! My only substitution in this recipe was a green bell pepper instead of red for price sake.

Succotash Soup

1 bag frozen lima beans

1 cup water

2 14 1/2 ounce cans chicken broth

1 tablespoon vegetable oil

1 cup chopped onion

3/4 cup chopped red bell pepper

1/2 cup chopped celery

3/4 cup chopped green onions

2 1/2 teaspoons dried whole thyme

Salt and pepper to taste

Dash cayenne pepper

1 14 1/2 ounce can whole tomatoes, drained and chopped

1 11-ounce can whole kernel corn

Place beans in a large Dutch oven. Cover with water to 2 inches above beans, bring to a boil, and cook 2 minutes. Remove from heat, cover and let stand 1 hour.

Drain beans; add 1 cup water and broth. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until beans are tender.

Heat vegetable oil in a large skillet over medium-high heat. Add onion, saute 2 minutes. Add bell pepper and celery, saute 2 minutes.

Add green onions; saute 1 minute. Add onion mixture, thyme, and remaining ingredients to bean mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes.