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Creamy Succotash Soup

Ingredients

• 2 teaspoons canola oil
• 1 cup thinly sliced carrot
• 1/2 cup chopped sweet onion
• 2 cloves garlic, minced
• 1 14-ounce can vegetable broth
• 1 1/2 cups frozen lima beans
• 2 teaspoons snipped dill or 1/2 teaspoon dried dill weed
• 1 cup 1-inch pieces asparagus
• 1/2 cup frozen whole-kernel corn
• 2 cups evaporated fat-free milk
• 2 tablespoons all-purpose flour
• Dill sprigs (optional)

Directions

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.

Attribution