Country Vegetable Soup is succotash in a bowl—corn, lima beans, okra, and tomatoes simmered in a savory broth. It's the taste of Southern summers, the kind of soup grandmothers made from whatever the garden produced. A hint of bacon fat, plenty of black pepper, and hot sauce on the side make it authentically down-home.
Why This Recipe Works
The classic Southern vegetable combination creates a soup greater than the sum of its parts. Corn adds sweetness, lima beans provide creaminess, tomatoes bring acidity, and okra adds unique texture. Bacon fat and smoked paprika create a subtle smokiness that ties everything together.
Southern Garden Tradition
These vegetables have grown side by side in Southern gardens for centuries. The combination originated with Native Americans and became a staple of Southern cooking. Every family has their version—some add field peas, some add peppers, some insist on fresh tomatoes only.
Step-by-Step Guide
Start with bacon fat if you have it—nothing else adds that authentic Southern flavor. Corn and lima beans go in first; they need time to become tender. Add okra and squash later; they cook quickly and can become mushy.
Plenty of black pepper is traditional—Southern cooking isn't shy about seasoning. Hot sauce goes on the table, not in the pot, so everyone can adjust to their taste.
Serving Suggestions
Cornbread is the only proper accompaniment—buttermilk cornbread if you're being authentic. Some Southerners crumble it directly into the soup. A splash of hot sauce adds kick. Sweet tea or lemonade completes the meal.
Variations to Try
- With ham: Add diced country ham for smoky protein
- With field peas: Add black-eyed peas or crowder peas
- Spicy: Add diced jalapeño with the onions
- With rice: Serve over rice for a heartier meal
Country Vegetable Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat bacon fat in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute.
- Add base vegetables. Add corn, lima beans, and broth. Add bay leaves and thyme. Bring to a boil, then reduce heat and simmer 15 minutes.
- Add remaining vegetables. Add okra, squash, tomatoes, and paprika. Continue cooking 10 minutes until all vegetables are tender.
- Season. Remove bay leaves. Season with salt and plenty of black pepper.
- Serve. Ladle into bowls. Serve with hot sauce and warm cornbread.
Recipe Notes
- Bacon fat adds authentic Southern flavor
- Add okra late to prevent sliminess
- Be generous with black pepper
Frequently Asked Questions
What vegetables define country soup?
Southern country soup typically features corn, lima beans, tomatoes, and okra—essentially a succotash in soup form. These vegetables grow together in summer gardens across the South and have been combined for generations.
Do I have to use okra?
Okra is traditional but optional. Some people find its texture off-putting. If you skip it, the soup will still be delicious. If using, slice and cook briefly—overcooked okra becomes slimy.
Why use bacon fat?
Bacon fat adds authentic Southern flavor—smoky, savory, and rich. It's traditional in country cooking. Vegetable oil works if you prefer, or use butter for a different richness.
Can I use frozen vegetables?
Frozen corn, lima beans, and okra work perfectly. They're often picked and frozen at peak ripeness, making them a reliable year-round option. Add them frozen—they'll thaw quickly in the hot broth.
What's the best way to serve this?
Cornbread is essential—it's how Southerners soak up every drop. A splash of hot sauce is traditional. Some people crumble cornbread directly into the soup. Sweet tea completes the meal.