Cream of Succotash Soup

Categories: Entrées, Soups


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Recipe Information

Serving Size

1 c


Makes 6 servings

Nutrition Information

One serving is 240 calories, 3 g fat, 0 mg cholesterol, 310 mg sodium, 40 g carbohydrates, 6 g fiber, and 12 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • 1 T Olive oil
  • 2 c Carrots, sliced, fresh or frozen
  • ½ c Onion, chopped
  • 2 Garlic cloves, minced
  • 1 can Vegetable broth, lower sodium, 14.5 oz
  • 2 c Lima beans, frozen
  • 1 t Dill, dried
  • 1 c Asparagus, cut into 1 inch pieces
  • 1 c Corn, frozen
  • 2 c Evaporated milk, fat free, divided (1 c & 1 c)
  • ¼ c Flour


  1. In a large stockpot HEAT 1 T of olive oil over medium heat.
  2. ADD carrots, onion and garlic cloves. COOK for 5 minutes, STIR occasionally.
  3. ADD broth, lima beans and dill. Bring to a BOIL, REDUCE heat and SIMMER covered for 5 minutes.
  4. ADD asparagus and corn and return to BOIL.
  5. In a small bowl, WHISK 1 c evaporated milk and flour. ADD to the soup, stirring occasionally.
  6. ADD in remaining evaporated milk and COOK until bubbly and slightly thick.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit