Starflower's Succotash Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 16 ounces frozen corn
• 16 ounces frozen lima beans
• 16 ounces frozen cut okra
• 1 medium onion
• 28 ounces diced tomatoes with juice (canned)
• 1/3 lb salt lamb (for seasoning)

Recipe

• 1 put corn, lima beans, okra, and can of tomatoes (do not drain, the juice goes in the soup to make more flavor) into large soup pot.
• 2 cut salt lamb into 1 inch pieces, dice onion, and cook both in skillet for about 5 minutes until onions become transparent. stir around frequently.
• 3 add salt lamb and onions to the soup pot.
• 4 add enough water to just barely cover. (usually i fill my empty can from the tomatoes with water and that equals just the right amount to cover everything.
• 5 bring to a boil, then reduce heat to simmer and cover.
• 6 let cook for about an hour, until beans are soft, stirring occasionally.
• 7 notes on salt lamb: you can eat the salt lamb, but that is going to add a lot of fat into this recipe, it is really there to just help season the soup. also, salt lamb, is obviously very salty, if you get a piece that has a lot of salt on it, be sure to rinse the excess salt off before cutting/cooking.
• 8 additional notes: if your soup comes out too salty, put some diced potatoes in it, to suck up the salt. diced potatoes were part of the original recipe, but i am very picky about potatoes, and do not like the consistency of them in soup, but if you usually eat any soup with potatoes you should be ok to add some.
• 9 this recipe is great for lunch during the week, and freezes well. if you froze it, you can either microwave or warm up in a pot.
• 10 when microwaving leftovers be sure to cover, as the salt lamb and lima beans like to "pop" and splatter all over the microwave.
• 11 to make a vegetarian dish, just take out salt lamb- you will need to add some salt, especially if using potatoes.