Before the markets are overtaken with cool-weather greens and winter squashes, make this fresh vegetable soup. This summery vegetable soup uses the best of the late summer harvest – tomatoes, corn, butter beans and green beans. The combination of tomatoes, corn and lima beans is reminiscent of succotash.
Succotash Soup (End-of-Summer Vegetable Soup)
Peeling and seeding tomatoes really improves the final soup. It may seem odd to add the cobs to the soup pot, but they will enhance the broth. Just skip the step if it seems too weird.
2 tablespoons butter
1 onion, peeled and chopped into ¼ inch dice
8 ripe tomatoes
2 ears of corn
½ pound green beans, washed, trimmed and cut into 1-inch lengths
½ pound butter beans, shelled (I used frozen)
Salt and pepper to taste
1. In a soup pot over medium heat, melt butter and add onion. Add a pinch of salt and stir until onions are softened.
2. Meanwhile, put a pot of water on to boil and have ready a bowl of ice water in order to peel and seed the tomatoes. Have a third bowl ready with a mesh strainer placed over it. Cut an X into the bottom of each tomato and place in the boiling water, being careful not to crowd the pot. After a minute or two, place the tomatoes in the ice water. Repeat until all tomatoes have been blanched. Using a sharp paring knife, peel the tomatoes, then slice in half ,and over the bowl with the mesh strainer, squeeze out the seeds. Use your knife and fingers to finesse the remaining seeds out of the tomato flesh. Chop the remaining tomato flesh into ½ inch dice and place in soup pot with onion. Add the strained tomato juice to the soup pot and discard the seeds.
3. For the corn, when shucking the corn, be sure to remove all visible silks. Place the cob horizontally on the cutting board and working on each side, shave the kernels off the cob. Rotate cob to get all the kernels off the cob. Stand the cob upright and use the back of the knife to scrape the remaining corn juice off the cob. Place corn in soup pot. Use your hands to snap the cobs into 2 pieces and add to soup pot.
4. Add green beans and butter beans to soup pot, followed by enough water to cover, usually about 1 cup or more. Cook for 30 minutes. Remove the corn cobs from the soup. Taste the soup for seasoning and adjust. Butter may be added to each serving for additional richness. Store leftovers in an airtight container in the refrigerator.