Creamy Succotash Soup



  1. In a nonstick saucepan, heat oil over medium heat.
  2. Add carrot, onion, and garlic and cook for 5 minutes, stirring occasionally.
  3. Add broth, frozen lima beans, and dried dill weed (if using) and simmer, covered, for 5 minutes.
  4. Add asparagus and frozen corn.
  5. Return to boiling.
  6. Cook, covered, for 1 minute.
  7. In a mason jar, combine 1 cup of the evaporated milk and flour.
  8. Cover and shake until smooth.
  9. Add flour mixture, remaining 1 cup evaporated milk, and snipped dill (if using) to soup and cook and stir until slightly thickened and bubbly.
  10. Cook and stir for 1 minute.
  11. Garnish each serving with dill sprigs.