Succulent Slow Cooker Succotash Recipe

Name: Succulent Slow Cooker Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 onions, finely chopped; 4 stalks celery, peeled and thinly sliced; 2 large carrots, cut in quarters lengthwise, and then thinly sliced; 4 garlic cloves, minced; 1 tablespoon paprika; 2 sprigs fresh rosemary or 1 tablespoon dried rosemary leaves; 1 teaspoon salt; 1 teaspoon cracked black peppercorns; 1 (28 ounce) can tomatoes, including juice, coarsely chopped; 1 (10 ounce) can condensed vegetable broth or (10 ounce) can chicken broth, undiluted; 2 cups dried lima beans, cooked and drained or 4 cups frozen lima beans, thawed; 2 cups corn kernels, thawed if frozen; 1 cup whipping cream (optional); grated parmesan cheese (optional); freshly grated nutmeg, to taste

Servings: persons

1 tablespoon olive oil
2 onions, finely chopped
4 stalks celery, peeled and thinly sliced
2 large carrots, cut in quarters lengthwise, and then thinly sliced
4 garlic cloves, minced
1 tablespoon paprika
2 sprigs fresh rosemary or 1 tablespoon dried rosemary leaves
1 teaspoon salt
1 teaspoon cracked black peppercorns
1 (28 ounce) can tomatoes, including juice, coarsely chopped
1 (10 ounce) can condensed vegetable broth or (10 ounce) can chicken broth, undiluted
2 cups dried lima beans, cooked and drained or 4 cups frozen lima beans, thawed
2 cups corn kernels, thawed if frozen
1 cup whipping cream (optional)
grated parmesan cheese (optional)
freshly grated nutmeg, to taste

1
In a skillet, heat the olive oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened. Add garlic, paprika, rosemary, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and stock and bring to a boil. Place beans and corn in slow cooker. Add contents of pan and stir well.
2
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until hot and bubbling. Stir in cream and Parmesan, if using, and season with nutmeg, to taste. Enjoy!
3
Note:
4
This dish can be assembled the night before it is cooked but without adding the cream and Parmesan. Complete up to bringing the tomatoes and stock to a boil and adding the the beans and corn, then refrigerate overnight. The next day, cook in slow cooker as directed. Alternately, Succotash can be cooked overnight and refrigerated until you're ready to serve. In a large saucepan, bring to a boil and simmer for 5 to 10 minutes before serving.
5
For Vegetarian option use Vegetable broth.

760

kcal

Calories

Fat

101

Carbs

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 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 onions, finely chopped, 4 stalks celery, peeled and thinly sliced, 2 large carrots, cut in quarters lengthwise, and then thinly sliced, and more.

Yes, Succulent Slow Cooker Succotash 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.

Succulent Slow Cooker Succotash

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