Succotash Sausage Soup Recipes

BEST-EVER SUCCOTASH

Steps:

• Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
• While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
• Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
• Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

SUCCOTASH WITH SAUSAGE AND SHRIMP

Steps:

• Heat oven to 425 degrees. Meanwhile, bring 1 cup water to a boil in a medium saucepan. Once boiling, add the butter beans and return to a boil. Reduce the heat and simmer, covered, until the beans are al dente, about 8 minutes. Remove from heat, strain, and sprinkle with 1/4 teaspoon kosher salt. Set aside.
• While the butter beans are cooking, prepare the okra: Spread the okra in an even layer on a lined baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt. Roast the okra for 16 to 18 minutes. Remove from the oven and set aside.
• Heat a large cast-iron skillet or Dutch oven over medium. Add the Andouille sausage and cook until it's crisp and the fat has rendered. Remove the sausage with a slotted spoon and set aside.
• Add the onion, bell pepper and garlic to the rendered fat in the skillet or Dutch oven, and cook until the vegetables are softened, about 5 minutes.
• Add the corn, tomatoes, lima beans, okra, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and Andouille sausage. Stir, cover, and cook for about 8 minutes over medium heat.
• As vegetables cook, pat the shrimp dry with paper towels, then generously season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• In a separate large (12-inch) skillet, heat the remaining 1 tablespoon of olive oil over medium-high. Once the oil is shimmering, add the shrimp in a single layer. Cook for 2 minutes, then flip and cook for another 2 to 3 minutes, until pink and cooked through. Stir the cooked shrimp into the succotash.
• Add the fresh basil and stir. Taste, and adjust seasoning as needed. Turn off heat and let sit uncovered for about 5 minutes to let the flavors meld. Serve warm.

SUMMER ITALIAN VEGETABLE SUCCOTASH WITH SAUSAGE

Steps:

• Heat the oil in a large pot over medium heat. Crumble in the sausage and cook until browned, 5 to 7 minutes. Add the squash, zucchini, eggplant and onion, and cook until softened, another 5 to 7 minutes. Add the mushrooms and okra and cook 5 minutes more. Add the garlic, jalapeno, crushed tomatoes, chicken broth, white wine, red wine vinegar, oregano, basil, sugar and some salt and pepper; stir to combine. Cover and cook for 30 to 35 minutes, stirring every now and then. When done, place in bowls and top with the Parmesan. Enjoy!!

SUCCOTASH SAUSAGE SOUP

Steps:

• In a large heavy pot, melt butter over medium heat.
• Add sausage, leeks, garlic, and red pepper; saute until vegetables are softened and sausage is browned, about 6 minutes.
• Sprinkle with flour and thyme; saute for 2 minutes.
• Gradually whisk in stock.
• Add lima beans, salt, and pepper; bring to a boil, stirring often.
• Decrease heat and simmer, stirring occasionally, until lima beans are tender, about 10 minutes.
• Add cream-style corn and corn kernels; simmer for 10 minutes.
• Stir in cream.
• Taste and adjust seasoning with salt and pepper, if necessary.
• Reheat until steaming, stirring often; do not let boil.
• Ladle into heated bowls and garnish each with a few thyme leaves.

SUCCOTASH SOUP

Steps:

• Boil lima beans for ten minutes.
• Drain, rinse and drain again.
• Layer bacon on bottom of crockpot.
• Pour beans on top.
• Pour tomatoes (with juice) and corn (with juice) on top.
• Break up tomatoes if they're whole.
• Add broth and water.
• Cook on high for 3-4 hours (or low for 6-8 hours).
• Stir and serve.

SUCCOTASH SOUP

Steps:

• Fry bacon in Dutch oven over medium heat until crisp. Remove bacon and crumble; set aside.
• Add onion and celery and cook 5 minutes until tender. Stir in flour, cook one minutes to a thin paste. Stir in chicken broth. Bring to a boil, stirring, until slightly thickened.
• Add bacon, corn, lima beans, bay leaf, salt, pepper and hot sauce. Reduce heat and simmer 15 minutes. Stir in half and half. taste and adjust seasonings. Remove bay leaf and serve.

MOM'S SAUSAGE SUCCOTASH

Steps:

• Brown sausage, onion, celery, and peppers in oil.
• Add all the remaining ingredients and simmer covered 20-30 minutes until okra is tender.
• Taste the broth about 10 minutes into cooking, and add more seasoning to taste.
• Serve over cooked rice, and add a few extra dashes of hot sauce to taste.

SUCCOTASH

Steps:

• In a Dutch oven or large saucepan, simmer ham hock in water until tender, 1-1/2 hours. Cool; remove meat from the bone and return to pan. (Discard bone and broth or save for another use.) Add the tomatoes, beans, peas, corn, green pepper, onion, ketchup and seasonings. Simmer, uncovered, for 45 minutes. Add okra; simmer, uncovered, until tender, 15 minutes. Discard bay leaf before serving. Garnish with dill and chives, if desired.