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300 Sensational Soups
by Carla Snyder & Meredith Deeds

Succotash is a favorite late-summer side dish. In this creamy soup, we've made it a meal by adding hearty kielbasa sausage.

Serves 6 to 8


• 1/4 cup unsalted butter
• 1 lb kielbasa sausage, cut into thin half-moons
• 2 cups chopped leeks, white and light green parts only
• 3 garlic cloves, chopped
• 1 large red bell pepper, finely chopped
• 3 tbsp all-purpose flour
• 1 tbsp chopped fresh thyme
• 6 cups chicken stock
• 2 cups frozen baby lima beans, thawed
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 can (14 oz) cream-style corn
• 1 1/2 cups fresh or frozen white corn kernels, thawed if frozen
• 1/2 cup whipping (35%) cream
• Fresh thyme leaves


In a large, heavy pot, melt butter over medium heat. Add sausage, leeks, garlic and red pepper; saute until vegetables are softened and sausage is browned, about 6 minutes. Sprinkle with flour and thyme; saute for 2 minutes.

2. Gradually whisk in stock. Add lima beans, salt and pepper; bring to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until lima beans are tender, about 10 minutes. Add cream-style corn and corn kernels; simmer for 10 minutes. Stir in cream. Taste and adjust seasoning with salt and pepper, if necessary. Reheat until steaming, stirring often. Do not let boil.

3. Ladle into heated bowls and garnish each with a few thyme leaves.

Tip:  To trim leeks, cut off and discard the root end and the dark green tops (or save the tops for stock). Cut leeks lengthwise and wash under running water to remove any grit or dirt. Then cut as directed in the recipe.


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