Corn and Lima Bean Soup With Andouille

1 week ago 4

Democracy Dies successful Darkness

3.9 (139)

By Aaron Hutcherson

This shoulder-season crockery features saccharine corn, buttery babe lima beans and smoky andouille sausage. (Use frozen oregon canned nutrient to bask it year-round.) Lemon zest and juice, alongside caller parsley added astatine the end, brighten the crockery and marque it shine.

From unit writer Aaron Hutcherson.

Ingredients

measuring cup

Servings: 4 (makes astir 6 cups)

2 tablespoons extra-virgin olive oil
12 ounces andouille sausage, diced
1 mean yellowish bulb (8 ounces), diced
1 spoon dried thyme leaves
1/2 spoon freshly crushed achromatic pepper, positive much to taste
1/4 spoon good salt, positive much to taste
1/4 spoon crushed reddish capsicum flakes
Kernels from 2 ears of maize (about 2 cups)
One (12-ounce) container frozen babe lima beans (2 cups; nary request to defrost)
4 ail cloves, sliced
4 cups chickenhearted banal oregon broth, preferably no-salt-added oregon low-sodium
Finely grated zest and foodstuff of 1 lemon
Chopped caller flat-leaf parsley, for serving

Nutritional Facts

Per serving (1 1/2 cups)

Calories
448
Fat
19 g
Saturated Fat
5 g
Carbohydrates
45 g
Sodium
892 mg
Cholesterol
50 mg
Protein
29 g
Fiber
8 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From unit writer Aaron Hutcherson.

Tested by Aaron Hutcherson.

Published October 1, 2024

Updated March 17, 2026