Rogue Dutch Oven Cookers

       Succotash Soup from the South D.S.

 Succotash is a Native American soup from the area we call the colonies, the East. This soup caught on early in the South and is a staple in Southern kitchens. Of course they added a very southern ingredient, Black Eyed Peas. 
I have a lot of friends with the larger Maca ovens, that are always looking for recipes to cook in large quantities. This recipe serves 12 to 14.

This recipe is also a diabetic style 


1 cup dried black-eyed peas
½ cup dried lima beans
½ cup dried red kidney beans
10 cups water, divided
1 tablespoon vegetable oil
2 medium carrots, sliced ¼ inch thick
2 stalks celery, sliced ¼ inch thick
1 medium onion, sliced or chopped
3-pound chicken, cut in 8 pieces, skin removed
Cajun seasoning mix *
2 cups frozen corn, thawed
1 package ( 9 ounce ) frozen lima beans



Rinse and drain dried peas and beans; remove any grit or shriveled beans. Place it a 10 " dutch oven. Add 4 cups of water. Bring to a boil over 10 to 12 charcoals, stirring occupationally. Boil 2 to 4 minutes. Cover. Remove from charcoals. Let stand for 1 hour. Drain and discard water from beans and peas. rinse with worm water. Drain and set aside. Place oil in a 13" Maca Dutch oven. Heat over 13 or 14 charcoals. add carrots, celery, and onions. Cook for 4 to 6 minutes, or until vegetables are tender, stirring frequently. Reduce heat by removing 3 or4 charcoals. Stir in peas and beans, chicken, seasoning mix and remaining 6 cups water. cover and bring to a boil, stirring frequently. remove the lid and simmer for 1½ hours stirring occasionally. ( Replace charcoals after 1 hour. ) Remove chicken from soup. Cool to touch. Cut meat from bones. discard bones. Cut chicken into bit size pieces. Add chicken, corn, and frozen limas to soup. Cover and continue to cook for 30 to 40 minutes or until beans are softened. serve hot in bowls.


* can be purchased in most stores, If not, recipe follows.

Cajun seasoning mix.


1½ teaspoons dried thyme
1 teaspoon paprika
1 tablespoon instant chicken bouillon granuls
1 teaspoon ground cumin
½ teaspoon dried minced garlic
½ teaspoon fresh ground pepper
¼ to ½ teaspoon cayenne 
1 teaspoon salt


In a small bowl, combine all ingredients
    
 
Exchanges: 1 lean meat. 2 starch

Nutrition:
 Total fat 4g
 Saturated fat 1g
 Cholesterol 30mg
Sodium 206mg
Total Carbohydrate28g
 Dietary fiber 6g
 Sugar 4g
Protein 16g