Greens and Beans Squash Soup

Norma Baron

By
@Baroness



pinch tips: How to Season and Care for a Cast Iron Skillet


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Ingredients

3 Tbsp
butter
1 Tbsp
extra virgin olive oil
5 c
coarsely chopped collard greens, stemmed
2 c
chopped onion
1 c
chopped carrot
2 tsp
minced garlic
4 c
diced butternut squash
6 c
chicken broth
28 oz
can diced tomatoes
1/4 tsp
chipotle pepper, minced fine (can be canned)
1/4 tsp
salt
1/4 tsp
ground black pepper
2 can(s)
pinto beans rinsed and drained

Directions Step-By-Step

1
In large stockpot, heat butter and oil over medium heat.
2
Add greens, onion, carrot and garlic and cook for approximately 3 minutes, or until vegetables begin to soften.
3
Add squash and continue cooking, stirring occasionally, for six minutes.
4
Add broth, tomatoes, chipotle pepper, salt and black pepper and cook for approximately 20 minutes, or until squash is very soft.
5
Add beans and cook over medium heat for approximately 5 minutes, or until beans are heated through.
6
Serve hot.

About this Recipe

Course/Dish: Bean Soups
Other Tag: Quick & Easy