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Succotash Soup
Nb persons: 6
Yield:
Preparation time: 15 mins
Total time: 40 mins
Source: McDougall
1/2 cup | water |
1 | onion, chopped |
1 stalk | celery, chopped |
2 cups | vegetable broth |
1 (14.5-ounce) can | diced tomatoes |
1 | red bell pepper, chopped |
2 cups | frozen hash brown potatoes, chopped |
1 cup | frozen lima beans |
1 tablespoon | parsley flakes |
1 teaspoon | Dijon style mustard |
1 teaspoon | honey |
black pepper | |
2 cups | frozen corn |
2 1/2 cups | soy milk or rice milk |
Place the water in a large pot. Add the onion and celery. Cook, stirring frequently, for 3 to 4 minutes. Add the remaining ingredients, except for the corn and milk. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Add the corn and milk and cook for an additional 5 minutes. Remove 1 to 2 cups of the soup from the pot. Place in a blender jar and process until smooth. Return to the pot and mix well.
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