Photo: Cala
Succotash Soup Recipe
9 ingredients
5 to 6 cups
openrecipes
A great way to use corn and, er, get rid of lima beans. The green onions (scallions) give it a vichysoisse like taste at much lower cost.
Estimated Nutrition (whole recipe, rough)
575
Calories
48g
Protein
6g
Fat
89g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. frozen corn, or equivalent fresh kernels
- 1 can (16 oz.) creamed corn
- 1 lb. frozen lima beans
- 1 qt. chicken stock
- 1 medium onion, diced
- 2 bunches green onions (trimmed to 50% green, 50% white tops and diced)
- 1 lemon
- 1 medium russet potato, finely diced
- 1 poblano or Anaheim chile, roasted, deskinned, deseeded
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes