Staff Pick - Carol B. - Succotash

Adapted from Mollie Katzen, The New Moosewood Cookbook

Ingredients:

• 1/2 cup sherry or white wine

• 1 medium onion

• 2-3 cloves garlic, minced

• 3 stalks celery, sliced

• 2 cups water or veg broth

• 1 carrot, sliced (or optional, if you use mixed vegetables instead of corn)

• 1 or 2 medium potatoes, peeled and diced

• 1 tsp dried basil or oregano, or a mix

• 1/2 tsp dill

• 1 /2 tsp thyme

• 3 cups corn, fresh or frozen, or use a whole 1-pound bag of mixed vegetables (carrots, corn,

• peas, green beans)

• 2-3 cups baby lima beans (use frozen)

• 1 to 2 cups plant milk

• 1/4 tsp salt (omit if you used salted veg broth) (taste the soup first)

• Black pepper to taste

• Parsley (optional)

Instructions:

• In a large pot, sauté the onion, garlic and celery in sherry or white wine for 5-7 minutes until tender.

• Add the 2 cups water or broth, carrot and potatoes, salt and herbs, and the frozen vegetables and lima beans. Bring to a boil, then simmer until the carrots and potatoes are tender, about 15 minutes.

• Add the plant milk and warm through but no need to bring to a boil.

• Add pepper and parsley to taste.

SUPER-EASY VARIATION

• 2 cups water or veg broth

• 1 or 2 medium potatoes, peeled and diced (optional)

• One 1-lb bag of frozen corn or frozen mixed vegetables

• 2-3 cups frozen baby lima beans

• Dried herbs (whatever you like)

• Garlic and/or onion powder (optional)

• 1 to 2 cups plant milk

• 1/4 tsp salt (omit if you used salted veg broth)(taste the soup first)

• Black pepper to taste

• Bring the water or broth to a boil; add the vegetables, and cook until tender. Add the plant milk and warm through, but no need to bring to a boil. Add salt as needed and black pepper to taste. If you don't have time to peel and dice the potato(es), feel free to add some leftover potatoes to the soup, even leftover mashed potatoes.