Succotash Soup by frick

[BakerAunt]

Succotash Soup
Submitted by frick on February 01, 2008 at 8:58 pm

This is my variation on a recipe called Real Succotash Soup from the "The California-American Cookbook", Ferrary, Fiszer. Note my version uses a separate blend of jambalaya seasoning with no salt and that recipe will be posted separately. I have noted substitutions.

1/2 pound ham, cut in a few big chunks (this is so you can remove it from the pot and set aside while pureeing.
If ham has little or no fat, 1 Tbs. olive or other oil
1 onion, chopped
1 cup tiny green peas (frozen works fine)
1 cup baby lima beans (ditto)
2 cups fresh or frozen corn kernels (I usually add some more)
2 cans your favorite chicken broth (approx. 3 cups)
2 cloves garlic, minced
1 - 2 tsp jambalaya* seasoning, NO SALT* version
3 Tbs. fresh parsley, chopped

Optional: I have thrown in after pureeing, on different occasions, approx. 1/2 cup or so leftover cooked fresh asparagus (the favorite), broccoli or green beans.

NOTE: salt and pepper should NOT be added because of the saltiness of the broth and ham. If you use low-sodium broths, bear in mind that you are adding 5 or more cups of unsalted vegetables.

In a 4 - 5 quart heavy saucepan or dutch oven, sauté ham until fat is rendered. The ham I use has little or no fat, so I add about 1 Tbs. olive oil. Add onion and sauté until soft. Add vegetables, garlic, jambalaya seasoning and stock and simmer 10-15 minutes.

Remove ham, chop into 1/2" cubes and set aside. With stick blender, puree soup until you achieve your preferred texture; in most cases, this means leaving about 1/4 to 1/3 of the veggies intact. Add ham and reheat.

Add any extras at this time, including parsley. Correct seasonings and add milk, water or broth at this time if you wish a lighter texture. You may use the parsley as a garnish at the table.

Note: The jambalaya seasoning is my own blend. The recipe will be added separately. I would love to tell you to use your favorite similar store product, but it will be too salty. When I mix up a batch, I make two, one with salt for all-purpose use and one with no salt for soups such as this. Keep the two bottles clearly labeled so you don't mix them up!

A quickie substitution would be a pinch of garlic powder, thyme, basil, oregano, and cayenne. Freshly ground black pepper and white pepper are also in the mixture as well as paprika.

You may substitute andouille or your favorite smoked sausage, turkey or otherwise.

The original recipe included 1 cup milk which I have eliminated, and my version is thicker as a result.

The milk added version is also delicious and has the added bonus of extra calcium.

You may use a regular food processor or blender for the puree portion (trust me, the stick is easier).

Bon Appetit

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