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Ridiculously Easy Southern Succotash Stew

March 22, 2010 By Susan Voisin 39 Comments
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Ridiculously Easy Southern Succotash Stew

From a nutrition standpoint, I’ve never felt bad about using frozen vegetables; I’ve always believed (and new studies back me up) that vegetables that are frozen just after harvest actually retain more nutrients than fresh vegetables that have been shipped long distances.

In the winter months, when the only fresh, local produce I can get are the collards in my garden, frozen vegetables are a healthy alternative. From a taste standpoint, frozen vegetables wouldn’t be my first choice for steaming or stir-frying, but they taste just fine in soups and stews where their texture doesn’t need to be crisp.

This recipe, like most of my “ridiculously easy” recipes, was never meant to be shared on this blog. I just wanted something hot for lunch, and I started tossing frozen and canned ingredients together to taste. Somewhere along the line, probably when I added a turnip my mother recently gave me, I stopped thinking of this as a variation on my Dirty Little Secret Soup and as a recipe in its own right.

It’s not succotash, but the lima beans and corn are reminiscent of that dish, while the okra and turnips give it a little Southern flair. Give it a try, but don’t be stingy with the Creole seasoning, which makes this homely stew something to sing—or blog—about.

Ridiculously Easy Southern Succotash Stew

Southern Succotash Stew
5 from 2 votes
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Ridiculously Easy Southern Succotash Stew

Lima beans and corn are reminiscent of succotash, while the okra and turnips give it a little Southern flair. Be sure to add plenty of creole seasoning!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Author Susan Voisin

Ingredients

  • 1 medium onion chopped
  • 2 teaspoons garlic minced
  • 12 ounces baby lima beans fresh or frozen
  • 12 ounces frozen soup vegetables mixture of carrots, corn, peas, green beans, etc.
  • 6 ounces sliced okra sliced, fresh or frozen
  • 6 ounces green beans fresh or frozen, cut into 1-inch pieces
  • 1 14-ounce can diced tomatoes
  • 1 14-ounce can crushed tomatoes
  • 1 large turnip peeled and diced (may substitute potato)
  • 1 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon hot smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon Creole seasoning or more to taste
  • 5-9 cups hot water or vegetable broth (see instructions for starting amount)
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Instructions

On the Stove:

  • In a large soup pot, sauté onion until soft. Add remaining ingredients along with 7 cups of the water or broth. Cook until turnips and other vegetables are tender, about 1 hour, adding more liquid as needed. Check seasoning, adding more Creole seasoning and salt to taste.

In Instant Pot or Pressure Cooker:

  • Using the sauté setting on your Instant Pot or medium heat on your stove-top pressure cooker, sauté the onion until soft. Add all ingredients and 5 cups of water. Seal the cooker and set it for 2 minutes at high pressure (or bring to pressure and cook for 2 minutes.) When the time is up, allow the pressure to come down naturally for 15 minutes and then quick-release the pressure. Check the seasonings and the amount of liquid and add more as needed.

Notes

Serving Suggestion: Stir in a squeeze of fresh lemon juice to each bowl just before serving.
Weight Watchers, if you use a frozen vegetable blend without potatoes, this stew is zero freestyle points. I like to use a gumbo blend that is zero points.
Nutrition Facts
Ridiculously Easy Southern Succotash Stew
Amount Per Serving (1 serving)
Calories 173
% Daily Value*
Fat 0g0%
Cholesterol 0mg0%
Sodium 482.9mg21%
Potassium 804.6mg23%
Carbohydrates 35.8g12%
Fiber 10.7g45%
Sugar 5.6g6%
Protein 9.1g18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Main Course
Cuisine Pressure Cooker, Southern, Vegan
Keyword frozen vegetables, instant pot
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Ridiculously Easy Southern Succotash Stew: Lima beans and corn are reminiscent of succotash, while the okra and turnips give this no-fat, vegan stew a little Southern flair. #vegan #plantbased #wfpbno #0points #weightwatchers

Filed Under: Instant Pot and Pressure Cooker, Main Dishes, One Pot Meals, Recipes, Soups, Stews and Chilies, Vegan Weight Watchers Recipes with Zero Points Tagged With: Eat-to-Live, Gluten-free, Ridiculously Easy, Southern cooking, Weight Watchers Points

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Reader Interactions

Comments

  1. Sina

    March 22, 2010 at 3:20 pm

    Ooooh, this sounds like my kind of soup (though I usually don't even like soup)! It's a pity I can get neither lima beans nor okra or turnips!

    Reply
  2. Divya Vikram

    March 22, 2010 at 4:06 pm

    Stew looks so flavorful and hearty!

    Reply
  3. Stefanie

    March 22, 2010 at 6:19 pm

    That looks really good and hearty. 🙂

    Reply
  4. Rachel

    March 22, 2010 at 6:23 pm

    This looks delicious, and I have almost all these ingredients in my fridge/pantry. Wish you'd posted it about 3 weeks ago, though, when it was still cold outside 🙂 Now I'm onto a spring kick–but may have to make an exception to try this.

    Reply
  5. Laurie

    March 22, 2010 at 6:33 pm

    That's certainly a great way to get your veggies. Looks great! I'm posting a soup tomorrow. yum!
    DomesticProductions15.com

    Reply
  6. Claire

    March 22, 2010 at 10:47 pm

    Susan, what's in your Creole seasoning? I'm guessing the first ingredient is salt, since you don't call for salt elsewhere? I'd like to make this, but I probably have all the individual spices in my kitchen, or close enough.

    Reply
  7. Morgan--

    March 22, 2010 at 10:59 pm

    This looks delicious! And I am definitely making the asparagas risotto!Love the blog!

    Reply
  8. SusanV

    March 23, 2010 at 6:31 am

    Claire, you're right about the Creole seasoning being mostly salt. The other main ingredients are dextrose, garlic, chili powder, cayenne, sugar, paprika, black pepper, and onion. I just used it to make the recipe a little easier, but you can substitute your own seasonings.

    Reply
  9. ash

    March 23, 2010 at 8:43 am

    This looks delicious! FYI: Trader Joe's grocery stores sell a Succotash blend in their frozen dept. I am not sure if the Southern states have this grocery chain – hope so! Nevertheless, I bought a bag not too long ago and am so thankful for you posting this recipe so I can make this soup later this week! Cheers Susan!

    Reply
  10. SeeingSunshine

    March 23, 2010 at 10:55 am

    This looks so good! I make your Dirty Little Secret Soup all the time, so I'll have to try this out.

    Reply
  11. Claire

    March 23, 2010 at 12:39 pm

    Thanks for the info, Susan! I do have most of those already.

    Reply
  12. Lauren

    March 24, 2010 at 1:14 am

    Looks wonderful! Thanks for the recipe Susan.

    Reply
  13. lisa

    March 25, 2010 at 11:14 am

    your recipe are great and look really good. I can't believe vegan food can me so colorful. My sister in law has been vegan for a few years now and she is just so healthy and looks great. She's been pushing me to do it too. Maybe I will, especially since looking at good it can taste

    Reply
  14. Virginie P.

    March 26, 2010 at 6:32 am

    Hi Susan! Keep posting your Easy recipes, please. They sounds very exotic to me and are good ideas for everyday improvisations. Thanks.

    Reply
  15. Bikini By 30

    March 26, 2010 at 1:20 pm

    Simplicity can be soooo delicious! Love love love your site!

    Reply
  16. Lisa

    March 29, 2010 at 12:47 am

    looks very hearty and I love the stew pot you put it in!

    Reply
  17. lesleyautumn

    March 29, 2010 at 12:10 pm

    Hey Susan! Great recipe… I bought all of the ingredients last night (even the okra, which I've never tried) and plan on making it tonight. One quick question… how much is one serving? A cup? Two cups? Please let me know… I'm trying to track my calories. Thanks!

    Reply
  18. SusanV

    March 29, 2010 at 12:21 pm

    Lesley, a serving is 1/6 of the recipe, so the best way to make sure that you're getting the exact right amount would be to divide it into six bowls right after it's made. My guess is that a serving will come out to be about 2 cups (that's how much my bowls hold) but I wouldn't want to give you the wrong info. It'd be better to divide it up and be sure.

    Reply
  19. lesleyautumn

    March 29, 2010 at 1:06 pm

    Thanks for the info!

    Reply
  20. Nona

    March 29, 2010 at 6:28 pm

    That looks so GOOD!!!

    Reply
  21. Anonymous

    March 29, 2010 at 8:22 pm

    Just found your site. I love it!

    Reply
  22. Morgan--

    March 30, 2010 at 10:39 am

    That looks so delicious, as usual! Thanks for another great recipe!

    Reply
  23. Tom Scholfield

    March 30, 2010 at 12:10 pm

    This looks sooo good. I love the fact that you include the nutrition facts, I'm new to your site but I will definitely be making some of your recipes.

    Reply
  24. nancy

    April 1, 2010 at 1:21 am

    This seems to be very yummy and easy.. a perfect mothers day recipes

    Reply
  25. chiropractic marketing

    April 4, 2010 at 9:49 pm

    Sufferin' succotash! Hee. hee. This soup sounds pretty good.

    Reply
  26. Brett Sutcliffe

    April 11, 2010 at 4:20 am

    Looks fancy, the color is so beautiful.
    I will try it thank you for your recipe as usuall :p

    Reply
  27. Edeth | Dinnerware

    April 17, 2010 at 9:51 am

    Great pictures and recipe. I completely agree with you (and the research) about the frozen vegetable retaining nutrients. I’ve been freezing veggies for years, and will continue to do so!

    Reply
  28. Hugo

    May 2, 2010 at 11:35 pm

    Just made this tonight–easy and delicious! We used large lima beans, as the baby ones were not available. I guess I don’t recall ever using them before, but I surely intend to in the future. Creamy and very flavorful (a bit like garbanzo beans). We also added some chopped chard at the end of cooking to boost the nutrition. Winged it on the spices as well, as I don’t think you can go too wrong so long as you don’t overdo it. Adding lemon in the bowl is also a great perk!

    Reply
  29. Linda Behan

    May 7, 2010 at 6:10 am

    Hi. Could you explain in more detail what “frozen soup vegetables” are please. I live in Australia and we don’t have a product specifically marketed by that name although we do have lots of frozen vegetables. Also, is creole seasoning already made up or do you make it from scratch? I have been unable to find hot smoked paprika, is it very different from smoked paprika? Thank you.

    Linda

    Reply
    • SusanV

      May 7, 2010 at 7:33 am

      Hi Linda,

      The frozen soup vegetables are composed mostly of diced potatoes, carrots, cut green beans, a little sliced okra, some peas, and possibly tomatoes (that’s from memory, so I’m probably leaving some out). They’re cut about the same size so they cook at the same speed, so you could replace them with your own mixture. Creole seasoning is a mixture that you can buy here, but it’s also easy to make up; there are recipes online that can give you exact proportions, but they include hot peppers (red, white, and/or black), garlic powder, onion powder, paprika, oregano, and salt, among other ingredients. In stead of hot smoked paprika, you can just use smoked paprika and add a little hot pepper to taste.

      Good luck! And thanks for the reminder that my “convenience foods” aren’t convenient for everybody!

      Reply
  30. Maureen

    July 10, 2010 at 1:08 pm

    I agree with you about staying away from frozen veggies for the most part, but it’s nice to have an easy recipe like this! I’m going to try it. Thanks.

    Reply
  31. Becki

    August 24, 2010 at 12:49 pm

    Does this freeze well? I’m a student and I’m planning to spend the next week making a bunch of meals to stock up my freezer so I don’t resort to take out once my life gets busy again.

    Reply
  32. Padma

    March 22, 2011 at 9:47 pm

    so colorful and tempting. The only issue I see is carbs. 35g of carbs in one serving. 🙁 I am not supposed to eat more than 60 gm of carbs in a day. :((

    Reply
  33. Letha

    October 10, 2011 at 4:26 pm

    This is delicious.. I just came across your site and I’m glad I did.. Just got thru eating a bowl of this delicious stew and its seasoned perfectly.. I just had to add a little salt perfect..

    Reply
  34. Brenda

    September 15, 2012 at 12:00 pm

    I used blackeye peas and greens since I did not okra or lima beans. I have it simmering now on the stove. Thank you. great recipe!

    Reply
  35. Sherrie

    April 14, 2013 at 8:59 am

    Still cold and snowy this week in Colorado so this soup will hit the spot. By the way, love the red bowl. I’m sure you’ve had them for years. Any chance you remember where you purchased them? They would match my cherry Le Creuset
    cookware perfectly.
    I’m also going to try your mini crustless quiche. They look wonderful.

    Reply
  36. Jeanne

    February 10, 2014 at 9:37 am

    I am not a fan of okra so I used chopped asparagus. Delicious soup. Thank you Susan. Jeanne

    Reply

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