Succotash Soup with Black Pepper Croutons Recipe

Name: Succotash Soup with Black Pepper Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (1/2 stick) butter; 3 cups 1/2-inch cubes crustless sourdough bread (about 8 ounces); 1 teaspoon coarsely cracked black pepper; 2 tablespoons (1/4 stick) butter; 2 cups chopped leeks (white and pale green parts only; about 3 medium); 1/4 cup minced shallots; 3 garlic cloves, chopped; 6 tablespoons finely chopped fresh Italian parsley; 2 tablespoons chopped fresh thyme; 1 tablespoon chopped fresh oregano; 1 large red bell pepper, cut into 1/4-inch cubes; 8 cups low-salt chicken broth; 1 1/2 cups frozen baby lima beans (about 8 ounces); 1 14 3/4-ounce can creamed corn; 1 1/2 cups frozen white corn kernels (about 8 ounces)

Servings: persons

1/4 cup (1/2 stick) butter
3 cups 1/2-inch cubes crustless sourdough bread (about 8 ounces)
1 teaspoon coarsely cracked black pepper
2 tablespoons (1/4 stick) butter
2 cups chopped leeks (white and pale green parts only; about 3 medium)
1/4 cup minced shallots
3 garlic cloves, chopped
6 tablespoons finely chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 large red bell pepper, cut into 1/4-inch cubes
8 cups low-salt chicken broth
1 1/2 cups frozen baby lima beans (about 8 ounces)
1 14 3/4-ounce can creamed corn
1 1/2 cups frozen white corn kernels (about 8 ounces)

1
Melt butter in heavy large skillet over medium heat.
2
Add bread and pepper and stir to coat.
3
Saute until croutons are golden and crisp on all sides, stirring occasionally, about 12 minutes.
4
Sprinkle with salt.
5
(Can be made 1 day ahead.
6
Cool completely; store airtight at room temperature.)
7
Melt butter in heavy large pot over medium heat.
8
Add leeks, shallots, and garlic; saute until leeks are soft, about 5 minutes.
9
Add 4 tablespoons parsley, thyme, and oregano; saute until fragrant, about 3 minutes.
10
Mix in red bell pepper.
11
Add broth and lima beans and bring soup to boil.
12
Reduce heat to medium-low, cover, and simmer until lima beans are tender, about 10 minutes.
13
Add creamed corn and corn kernels and heat through.
14
Remove soup from heat; season to taste with salt.
15
(Can be made 1 day ahead.
16
Refrigerate uncovered until cold, then cover and keep refrigerated.
17
Bring to simmer before continuing.)
18
Ladle soup into bowls.
19
Top each with some croutons and some of remaining 2 tablespoons parsley.
20
Serve, passing remaining croutons separately.

1367

kcal

Calories

Fat

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup (1/2 stick) butter, 3 cups 1/2-inch cubes crustless sourdough bread (about 8 ounces), 1 teaspoon coarsely cracked black pepper, 2 tablespoons (1/4 stick) butter, and more.

Yes, Succotash Soup with Black Pepper Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Succotash Soup with Black Pepper Croutons

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