Succotash Recipe - Make This Really Tasty Vegetable Medley

If you think a succotash recipe is something only Sylvester the Cat would love, you sure haven't tried this wonderful rendition my husband makes.

succotash recipe
Basically, if you aren't familiar with succotash, it is a vegetable medley that in some parts of the country consists mainly of corn, lima beans and peppers, but in the southern parts of the United States really means any vegetables, with lima beans and peppers, which also has butter.

This succotash recipe is more in the southern style, and as you can see from the picture does have limas, corn and green peppers, but also a bunch of other vegetables.

It is a great way to serve frozen vegetables without them seeming like frozen vegetables, so we serve it a lot in the winter months in our home.

We generally make a lot because it also warms up really well, and we eat some as leftovers for lunch generally the next day.


We don't use exactly the same vegetables every single time in our succotash recipe, and just use what we have around. This also means this recipe is a great way to get rid of any excess vegetables you have around so they don't go bad.

Here are the basic vegetables and other ingredients that always go into the recipe though:

  • 1 finely chopped yellow onion
  • 1 green pepper, cut into thin strips
  • 1/3 stick butter
  • 1/4 cup chicken broth
  • Salt and pepper to taste

The rest of the vegetables used in this recipe as it was photographed include:

  • 4 broccoli florets, diced
  • 1 pound baby carrots, diced
  • 1 medium size zucchini, diced
  • 1/2 cup corn (we used frozen)
  • 1/2 cup peas (we used frozen)
  • 1/2 cup lima beans (we used frozen)
  • Small can of green beans, drained


This succotash recipe is super simple, which is something we as a family like about it.

First, melt your butter in a large saucepan over medium heat and then add the onions and peppers and cook until they get slightly brown.

Next, add the bigger vegetables that will take a while to cook, such as the broccoli, carrots and zucchini. Toss to make sure everything coated with butter.

Add your salt and pepper to taste, and once the bigger vegetables are more tender add your chicken broth. Allow the broth to cook down.

While the broth is cooking down thaw any frozen vegetables you will be using in the microwave and drain away excess liquid.

When there is almost no chicken broth left in the pan add the corn, peas, lima beans, and canned green beans. Then, continue to cook until all the liquid is gone and all the vegetables are hot.

Hint: If you like to add fresh tomatoes to this dish, like we sometimes do, we add them diced, at the same time we add the chicken stock.

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