Sun-dried Tomato Bacon & Fresh Corn Succotash

Here is a very simple recipe for a delightfully delicious and temptingly tasty substitute for that “a little too regular, increasingly boring, every-day vegetable soup that literally every loves but is simply getting a bit tired of / bored with after too many appearances on the kitchen table this year.

There certainly will be no “suffering with THIS succotash, as this flavorful break away from the ordinary is sure to put smiles on everyone’s faces and a good feeling in your heart and mind, knowing that you fed them some seriously good eatin’! Enjoy!

(Serves

1 lb. Gourmet Sun-dried Tomato Bacon

8 ears of corn, chopped into thirds

2 large red bell peppers, chopped

2 large onions, chopped

2 “15 oz” cans of low-sodium chicken broth

4 cups of fresh lima beans

4 cups of green squash 

6 cloves of garlic, minced

1 tsp. of dried thyme

½ tsp. crushed red pepper

½ tsp. salt

Instructions:

Heat a large frying pan over a medium-high heat and place the bacon in the pan. Cook the bacon till crisp by frying for 3 to 4 minutes on each side.

When bacon is crispy, remove to paper towel lined plate and once cool enough to touch, pat with another paper towel to remove excess grease.

Now add the onion to pan and cook, stirring and turning continually until lightly browned.

Add the bell pepper, squash, garlic, thyme, salt and red pepper flakes to the pan of onions and cook while continuously stirring for another 3 to 4 minutes.

Pour the chicken broth into the pan, being sure to stir up any browned bits from the bottom of the pan.

Now add the corn and lima beans, turning then often so that they cook evenly and until the corn and beans are tender and the liquid reduces slightly to a thicker, soupy broth like consistency, approximately 5 minutes.

Now chop the bacon into quarters and stir into the mixture, allowing the bacon to saturate itself into the mix for about 5 minutes on a very low flame / heat.

Serve and Enjoy!

Click for Bacon!