{"id":767,"date":"2010-11-22T09:07:46","date_gmt":"2010-11-22T09:07:46","guid":{"rendered":"http:\/\/blog.beliefnet.com\/drnorrischumleysatisfiedlife\/2010\/11\/thanksgiving-recipe-succotash.html"},"modified":"2010-11-22T09:07:46","modified_gmt":"2010-11-22T09:07:46","slug":"thanksgiving-recipe-succotash","status":"publish","type":"post","link":"https:\/\/www.beliefnet.com\/columnists\/drnorrischumleysatisfiedlife\/2010\/11\/thanksgiving-recipe-succotash.html","title":{"rendered":"Thanksgiving Recipe: Succotash Soup"},"content":{"rendered":"

<\/p>\n

As a prelude to Thanksgiving, I’d like to revisit this recipe, that may be a delicious prelude to your Thanksgiving menu this year.<\/span><\/div>\n

<\/span><\/div>\n
——-<\/span><\/div>\n

<\/span><\/div>\n

The word for “corn” is “succotash” from the native language of the Narragansett Indians. Originally from their word, msiquatash (broken pieces), succotash has become known as a mixture of different vegetables, especially corn, peppers and beans, and often served as a late-summer or autumn side dish.  I remember having it many a time in my Indiana youth, and sometimes at Thanksgiving<\/a>.<\/p>\n

This soup is one of those easy one-pot affairs. Served chilled or hot, it is a delicious and inexpensive<\/a> treat. Be sure to use fresh vegetables from your garden or local greenmarket.  It’s filling, yet low in fat and calories.  Something we all enjoy, right?<\/p>\n

Dr. Norris J. Chumley’s Succotash Soup<\/b><\/u>
Serves 4<\/p>\n

6-8 ears of fresh corn-on-the-cob, kernels removed
1 large onion
\u00bd green pepper<\/a>, diced
\u00bd red pepper, diced
\u00be cup cooked white beans (or any beans, canned or fresh)
\u00bd tomato, diced
2 cups vegetable or chicken soup<\/a> stock (or 2 bouillon cubes dissolved in 2 cups boiling water)
1 1\/2 cups fat-free milk
tsp. olive or vegetable oil
salt and pepper<\/p>\n

Remove the kernels from the corn, by using a grater, or carefully with a paring knife.  Set aside.  Dice the onion and peppers finely.  Set aside.  In a soup pot, add a teaspoon of olive oil and heat.  Add the onion and peppers and saut\u00e9 about 3 minutes.  Add the corn kernels, continue saut\u00e9ing for another 2-3 minutes until all the vegetables are just beginning to get soft.  Be sure not to overcook!  Add the vegetable or chicken stock, and heat – but don’t boil. Simmer about an hour.  Just before serving, add the milk and heat to medium – again, don’t boil.  Add a dash of sat and pepper to taste and serve.  If you wish to serve this cold, store the soup overnight in your refrigerator.  Or, chill in the freezer or on ice for a faster cooling.<\/p>\n

_____<\/p>\n

I’m so happy that many of our readers have joined me on the “Mysteries of the Jesus Prayer” movie and book e-newsletter.  Have you?  Please do!  Go to www.mysteriesoftheJesusPrayer.com\/html<\/a> now and sign up for free news, prayers, hymns and wisdom from the ancients.<\/p>\n

Read more: http:\/\/blog.beliefnet.com\/drnorrischumleysatisfiedlife\/2010\/09\/recipe-succotash-soup.html#ixzz161JGsLLw<\/a><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

As a prelude to Thanksgiving, I’d like to revisit this recipe, that may be a delicious prelude to your Thanksgiving menu this year. ——- The word for “corn” is “succotash” from the native language of the Narragansett Indians. Originally from their word, msiquatash (broken pieces), succotash has become known as a mixture of different vegetables,…<\/p>\n","protected":false},"author":171,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,6],"tags":[],"class_list":["post-767","post","type-post","status-publish","format-standard","hentry","category-food","category-recipes"],"yoast_head":"\nThanksgiving Recipe: Succotash Soup - Dr. Norris J. 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