Succotash Sausage Soup
Warm up your table with a hearty bowl of Succotash Sausage Soup, a vibrant and flavor-packed recipe that brings together the best of comfort food and Southern-inspired classics. This one-pot wonder combines smoky sausage, tender lima beans, sweet corn, and juicy diced tomatoes, all simmered in a savory broth infused with paprika, thyme, and garlic. Fresh baby spinach adds a nutritious touch, while a sprinkle of parsley brightens the dish when served. Ready in just 45 minutes, this easy soup recipe is perfect for weeknight dinners or cozy gatherings. Whether you're craving a satisfying meal for the family or a crowd-pleasing dish, this Succotash Sausage Soup is sure to deliver bold flavor, rich texture, and heartwarming goodness in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage, sliced into rounds
- 1 medium yellow onion, diced
- 2 units celery stalks, diced
- 3 units garlic cloves, minced
- 6 cups chicken broth
- 1 cup frozen lima beans
- 1 cup frozen corn kernels
- 14.5 ounces diced tomatoes, with juice
- 2 cups baby spinach leaves
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the sliced smoked sausage to the pot and cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage with a slotted spoon and set it aside.
In the same pot, add the diced onion and celery. Cook for 5-6 minutes, stirring often, until the vegetables are softened.
Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
Pour in the chicken broth and bring it to a simmer.
Stir in the frozen lima beans, frozen corn, and diced tomatoes (with their juice). Cook for 10 minutes to allow the flavors to meld and the vegetables to soften.
Return the browned sausage to the pot. Add the paprika, dried thyme, salt, and black pepper. Stir well to combine.
Add the baby spinach leaves to the soup and cook for 2-3 minutes, until the spinach is wilted.
Taste the soup and adjust the seasonings as needed.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 6184 mg | 269% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 26.9 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4198 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
