Ingredients for Succotash Sausage Soup
- Unsalted Butter
- Kielbasa
- 2 leeks, sliced
- Garlic Cloves
- Red Bell Pepper
- All Purpose Flour
- Fresh Thyme
- Chicken Stock
- Frozen Baby Lima Beans
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Cream Style Corn
- White Corn Kernels
- Whipping Cream
- Fresh Thyme Leave
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Succotash Sausage Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Succotash Sausage Soup
- Melt 2 tablespoons of butter in a large, heavy-bottomed pot over medium heat.
- Add 1 pound of Italian sausage (removed from casings), 2 leeks (sliced), 2 cloves garlic (minced), and 1 red bell pepper (chopped).
- Sauté until the vegetables are softened and the sausage is browned, about 6-8 minutes.
- Sprinkle in 2 tablespoons of all-purpose flour and 1 teaspoon of dried thyme.
- Sauté for 2 minutes, stirring constantly.
- Gradually whisk in 6 cups of chicken or vegetable stock.
- Add 1 (15-ounce) can of lima beans (drained and rinsed), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Bring to a boil, stirring frequently.
- Reduce heat to low, and simmer, stirring occasionally, until the lima beans are tender, about 10-15 minutes.
- Stir in 1 (15-ounce) can of cream-style corn and 1 cup of frozen corn kernels.
- Simmer for another 10 minutes.
- Stir in 1/2 cup of heavy cream.
- Taste and adjust seasoning with salt and pepper as needed.
- Reheat gently until steaming, stirring frequently. Do not boil.
- Ladle into warmed bowls and garnish each with a few fresh thyme sprigs.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
32g
Fat
65g
Carbs
16g
