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Succotash Soup - on the lighter side of
thigs!
2 tbls. of oil
2 cups diced onions
1/2 lb of lean ham
4 cups fresh corn
1 cup fresh lima beans
2 cups chopped tomatoes
1 (8-ounce) can of tomato sauce no salt
2 quarts defatted beef stock - no salt
salt
black pepper
hot sauce
-In cast iron dutch oven, heat oil over medium-high heat.
Add onions and ham. Saute three to five minutes or until vegables
are wilted.
-Add corn, beans and tomatoes, into mixture while blending
well into onion mixture
-Add tomatoe sauce and beef stock one ladle at a time. Bring
to boil, reduce to simmer and cool for one hour
-Season to taste using pepper, hot sauce and salt.
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