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Succotash Soup
Recipe By: Lynn Webb
Serving Size: 8
Amount Measure Ingredient Preparation Method
1 pound butter beans soaked overnight
48 ounces chicken broth
16 ounces ham slices cubed
salt and pepper to taste
paprika for garnish
10 ounces seasoning vegetables (Birdseye)
12 ounces corn,Delmonte Fresh cut, canned keep juice for soup
garlic
Chop ham. Boil butterbeans in seasoned chicken broth with veggies for 30 minutes.
Add ham and corn. Boil an additional 1 hour or until beans are tender. Reduce to
whatever thickness you like (I like mine soupy...) Serve garnished with a dash of
paprika.
Total volume is about 13 cups, so a serving is just over 1 1/2 cups.
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Per serving: 291 Calories; 6g Fat (17% calories from fat); 24g Protein; 37g Carbohydrate;
28mg Cholesterol; 2035mg Sodium
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