Succotash Soup

Name: Succotash Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 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

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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