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Succotash Soup
Serves 4

This is a very filling soup with plenty of vegetables to warm you up on a cold day in autumn. 

4 Tbs. butter
1 onion, chopped
2 carrots, peeled and cut into short sticks
3 3/4 cups milk
1 vegetable bouillon cube (you can also use chicken)
2 medium sized waxy potatoes, peeled and diced
1 sprig of thyme
2 cups corn, frozen
3 cups lima beans, frozen
2 Tbs. fresh parsley, chopped
pepper, to taste
salt, to taste

Heat the butter in a large saucepan. Add the onion and carrots and cook over medium-low heat for 3-4 minutes.

Add the milk, bouillon cube, potatoes, thyme, corn and lima beans. Simmer for 10 minutes until the potatoes are cooked through.

Season with pepper and salt or any other seasonings you would like. Place into soup plates and garnish with fresh chopped parsley.

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