Crock Pot Vegan or Not Succotash

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Serves 4-6


2 tsp Flying Olive Cilantro and Roasted Onion, Garlic, or Single Varietal of Flying Olive Extra Virgin Olive Oil of choice

1 onion, finely chopped

2 stalks celery, peeled and thinly sliced

1 large carrot, thinly sliced

2 cloves garlic, minced

1 tsp paprika, smoked or sweet

1 sprig fresh rosemary or ½ Tbsp dried leaves, chopped or crushed

½ tsp salt

½ tsp freshly ground black pepper

1 (14.5) oz can tomatoes, diced (I like the Fire Roasted type), with juice

¾ cup vegetable or chicken broth

2 cups frozen lima beans

1 cup fresh (best) or frozen corn kernels

Parmesan Cheese to top, optional

Nutmeg, optional, to taste


In a skillet over medium heat, add the Flying Olive EVOO of choice. Add the onions, celery and carrots (I use my food processor to chop them up) and cook, stirring until softened, about 5-7 minutes. Add the garlic and stir in, cooking about a minute.

Stir in the tomatoes with their juice and stock and bring to a boil. Place the beans and corn in the crock pot. Add the contents of the skillet and stir well.

Cover and cook on low for 8-10 hours, or high for 4-5 hours until hot and bubbling. Serve with a grating of Parmesan Cheese and nutmeg, if desired.

Submitted by Barb L.