Southern Succotash Soup

2 tablespoons (1/4 stick) butter
1/4 cup minced shallots
3 garlic cloves, chopped
6 tablespoons finely chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 large red bell pepper, cut into 1/4-inch cubes
8 cups low-salt chicken broth
1 1/2 cups frozen baby lima beans (about 8 ounces)
1 14 3/4-ounce can creamed corn
1 1/2 cups frozen white corn kernels (about 8 ounces)

1. Melt butter in heavy large pot over medium heat. Add leeks, shallots, and garlic; sauté until leeks are soft, about 5 minutes.

2. Add 4 tablespoons parsley, thyme, and oregano; sauté until fragrant, about 3 minutes. Mix in red bell pepper.

3. Add broth and lima beans and bring soup to boil. Reduce heat to medium-low, cover, and simmer until lima beans are tender, about 10 minutes.

4. Add creamed corn and corn kernels and heat through. Remove soup from heat; season to taste with salt.

5. Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.

6. Ladle soup into bowls. Top each with some croutons and some of remaining 2 tablespoons parsley. Serve, passing remaining croutons separately.