Tatia L. - Simple Succotash Soup (from Farewell Program courtesy of Chef Del's Better Than Vegan)

INGREDIENTS

• ½ Cup fresh basil (chopped)

• 2 (10oz) packages of frozen corn kernels (or 4 C fresh corn)

• 1 (10 oz) package of shelled frozen edamame (or lima beans)

• 6 Cups vegetable stock

• 2 tsp. dried thyme

• 3 cloves garlic (minced)

• 1 red bell pepper (diced into ½ in. cubes)

• 3 Leeks (large, white and light green parts only, diced into ½ in. cubes)

INSTRUCTIONS:

1. Heat a large pot over medium heat. Add the leeks and red bell pepper and cook for 7 to 8 minutes, until the leeks stat to brown and turn translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.

2. Add the garlic and thyme and saute for 1 min. Add the vegetable stock, edamame or lima beans, and corn, and bring to a boil.

3. Decrease the heat to medium-low, cover, and simmer for 20 minutes.

4. Add the chopped basil and cook for another minute. Remove the soup from heat and season to taste with salt and pepper.

***Makes from 4 - 6 bowls of soup.