2 c. dried lima beans
3 c. corn, cut from cob
1 3/4 c. chopped ham
2 c. green beans
1 small onion, chopped
1 sweet red pepper, chopped
2 tbsp. cornstarch
1/2 c. chicken stock
1 c. milk
2 tbsp. sugar
1/4 tsp. each: salt, white pepper and nutmeg

Soak the lima beans overnight; drain. Place limas, corn and ham in 8-quart saucepan. Add water to cover by 2-inches. Bring to boiling; reduce heat to medium and cook until limas are tender (about 45 minutes). Stir occasionally. Add green beans, onion and red pepper; cook 15 minutes. Drain. Dissolve cornstarch in chicken stock in another saucepan. Stir in remaining ingredients. Cook over medium heat until smooth and thickened; whisk constantly. Stir into vegetables.

Hint: Freeze fresh vegetables or leftover succotash in Ziploc freezer bags to enjoy homemade succotash anytime of the year.