Succotash Soup.

Ingredients.
4 Tbs butter
4 Tbs hing
2 carrots, peeled and cut into short sticks
3 3/4 cups milk
1 cups vegetable bouillon
2 medium sized potatoes, peeled and diced
1 sprig of thyme
2 cups corn, frozen
3 cups lima beans, frozen
2 Tbs fresh parsley, chopped
pepper, to taste
salt, to taste

Preparation.
Heat the butter in a large saucepan. Add carrots and cook over medium-low heat for 3-4 minutes.

Add the milk, bouillon , potatoes, thyme, corn and lima beans. Simmer for 10 minutes until the potatoes are cooked through.

Season with pepper, hing and salt or any other seasonings you would like. Place into soup plates and garnish with fresh chopped parsley.