Name: Corn and Lima Bean Soup With Andouille

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 12 ounces andouille sausage, diced (substitute another smoked sausage, such as kielbasa or chorizo)
• 1 medium yellow onion (8 ounces), diced
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon crushed red pepper flakes
• 2 cups corn
• 12-ounce bag frozen baby lima beans (2 cups; no need to defrost)
• 4 garlic cloves, sliced
• 4 cups chicken stock or broth, preferably no-salt-added or low-sodium
• Grated zest and juice of 1 lemon
• Chopped fresh flat-leaf parsley, for serving

Instructions:

• Heat the oil until shimmering nn a large pot over medium-high heat.
• Add the sausage, onion, thyme, black pepper, salt and crushed red pepper flakes.
• Cook, stirring occasionally, until the onions start to soften and turn translucent, about 5 minutes.
• Add the corn, beans and garlic and cook, stirring occasionally, until the garlic is fragrant, 2 to 3 minutes.
• Add the stock or broth, bring to a simmer and cook, stirring occasionally and adjusting the heat as needed to maintain a moderate simmer, until the beans are tender, 7 to 12 minutes.
• Remove from the heat, and stir in the lemon zest and juice.
• Taste, and season with salt and pepper, as desired.
• Ladle into bowls, garnish with parsley and serve.

Comments:

Source: Washington Post - 8 October 2024

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