Name: Succotash Soup
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 Tbs olive oil; 1 small white or yellow onion, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 poblano pepper, diced (for mild flavor, sub green bell pepper); 1/4 tsp ground cumin; 1 tsp salt; 2 medium zucchini, diced; 1 medium yellow squash, diced; 5 oz shelled edamame or lima beans (defrosted from frozen); 7 oz canned diced green chilies; 14.5 oz canned petite diced tomatoes; 2 cups of vegetable broth; cilantro for garnish

A veggie-loaded version of a southern succotash made with beans, zucchini, and peppers in a zesty tomato broth. It’s a hearty soup perfect to pair with your favorite bread for dipping and it is also vegan and gluten free and keto friendly.

Overhead view of three white bowls of succotash with lots of veggies on top of a yellow napkin and pink background

What is Succotash?

Succotash is a traditional southern American dish typically comprised of corn and beans and vegetables. It’s most often served as a side dish.

As you can tell, I took some major liberties in calling this recipe a succotash. For one, this is much more a soup as opposed to a side dish.

I love soup.

And two, instead of corn and lima beans I used edamame and zucchini. At least a week out of every month I take the opportunity to cleanse my system and adhere to a vegan ketogenic diet. Using the edamame and zucchini makes this recipe low-carb and keto friendly. Certainly, if you prefer corn and lima beans those can be easily swapped.

overhead view of vegetable ingredients for soup including tomatoes, peppers, and squash

Knife Skills

What’s the secret to great cooking? I’d count knife skills as one of the top requirements. This recipe does require a bit of dicing. If your diced peppers and zucchini are too large the overall experience of the dish won’t be quite as elevated. You can see the scale of my dice in the photo below.

A small dice helps make all of the components feel more cohesive. Check out this video on basic knife skills if you need some pointers.

Diced poblano and yellow bell pepper on a cutting board

A Big Surprise

I had the idea for this recipe but worried that it would be bland and boring. I was pleasantly surpised that the combination of ingredients and cooking techniques shared in the recipe make this a flavor-filled soup.

I prepared it on the same night as two of my other favorite soups and invited my family over for taste testing. Afterall, I want to make sure these recipes are crowd-pleasers!

Overhead view of a pot of succotash with lots of veggies on top of a yellow napkin and pink background

This soup received two thumbs up from everyone, especially my Dad. The only reservations were that I had made it a tad spicy, which I’m known to do. If you’re not into spice, you will want to forego the poblano pepper and use a regular green bell pepper to keep this one mild.

Succotash Soup

Author: Joanie Simon
Prep Time: 35min
Cook Time: 30 min
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: soup
Method: saute
Cuisine: American

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Description

Ingredients

Scale

2 Tbs olive oil
1 small white or yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 poblano pepper, diced (for mild flavor, sub green bell pepper)
1/4 tsp ground cumin
1 tsp salt
2 medium zucchini, diced
1 medium yellow squash, diced
5 oz shelled edamame or lima beans (defrosted from frozen)
7 oz canned diced green chilies
14.5 oz canned petite diced tomatoes
2 cups of vegetable broth
cilantro for garnish

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Instructions

Heat 2 Tbs olive oil (or other neutral flavored oil) over medium high heat in a large dutch oven or soup pot
Once the oil is heated, add 1 small diced onion, 1 diced red pepper, 1 diced yellow pepper and 1 diced poblano or green bell pepper and saute for 5 – 8 minutes until the vegetables are soft and fragrant.
Next, add to the pot 1/4 tsp ground cumin and 1 tsp salt and stir to combine cooking for another 2 – 3 minutes until the cumin is more fragrant.
Next, add the 2 diced zucchini, 1 diced yellow squash, 5 oz edamame or beans, 7 oz canned diced green chilies, 14.5 oz canned petite diced tomatoes and 2 cups of vegetable broth to the pot of sauteed vegetables and allow the soup to come to a simmer.
Once simmering, turn the heat on the stove down to medium low heat and allow the soup to simmer for at least 20 minutes to allow the flavors to deepen or up to an hour. Anything longer than an hour and your vegetables will start to break down and disintegrate.
Serve hot topped with fresh cilantro.

Notes

If you adhere to the recipe using zucchini and edamame, this is a keto friendly recipe with approximately 6 net carbs per serving. If you decide to sub in lima beans and corn instead, the carb count will increase significantly as those are starchier ingredients.

Keywords: succotash, soup, edamame, poblano, bell pepper, keto, gluten free, vegan