See How We Make Our Southern Succotash Soup

We’ve opened the kitchen door and are taking you behind the scenes at 18 Chestnuts! Check out this video as Executive Chef Susie takes you through the process of crafting our Southern Succotash Soup.

How We Make Southern Succotash Soup

As with all of our soups, Southern Succotash begins with the freshest ingredients sourced from local farmers. We simmer onions, celery and carrots to create a flavorful veggie broth, which serves as the base for all our soups.

Then, we chop and roast the other ingredients, which include crisp red peppers, hearty sweet potato, spicy arugula, and a secret ingredient or two. All that goodness is combined and slowly simmered in the freshly-made broth. Finally, the soup is blended, packed, and shipped straight to you!

Southern Succotash is a hearty and delicious soup that will satisfy any hunger. Corn and lima beans come together to deliver protein, as well as both soluble and non-soluble fiber. This combination supports digestion and supplies ample nutrition to meet your body’s needs. Cajun spices create a flavor profile that is unique and unforgettable.

Read: How to Love Lima Beans

See the full nutrition label for Southern Succotash here, and subscribe today to have our nourishing soups delivered to your door!

18 Chestnuts crafts delicious, plant-based soups that deliver on nutrition and flavor. We offer soup delivery subscriptions and one-time orders. Whether you’re too busy to cook, want a nutritious meal option, have dietary restrictions, or want to send soup to someone who needs a comforting meal, 18 Chestnuts is for you!

With a wide range of all-natural soup flavors including Beetroot Apple, Red Pepper Pomodoro, Carrot Ginger Dill, Butternut Squash Pear, and Asparagus Shiitake, our gourmet soup will thrill your tastebuds. All 18 Chestnuts soups are dairy-free, low-glycemic, locally sourced, anti-inflammatory and nutrient-dense. Check out our soups and schedule your gourmet soup delivery today!

Video Transcript:

Hi! My name is Susie Sharples. I’m the executive chef here at 18 Chestnuts. We are a plant-based soup company here in Asheville, North Carolina. Today, we’re going to give a behind the scenes look at our Southern Succotash soup. Come on in!