I cut this recipe out of a magazine years ago and we have really enjoyed it. The recipe calls for 1/2 pound of mustard greens, but I use a cup of drained mustard greens from a can and they work just as well. I hope you enjoy this recipe
1Soak beans in 2 quarts of cold water, covered, overnight, drain.
saute carrots and onions in hot oil in Dutch oven or large saucepan over high heat for 3 minutes, or until onion is translucent. Stir in next 3 ingredients, beans and 4 cups of water; cover and bring to a boil. Reduce heat; simmer 45 minutes. Meanwhile, discard stems and center ribs from greens: cut leaves into 2-inch pieces. Stir greens into soup. Cook, covered 35 minutes longer or until greens are tender. Discard bay leaf. Serve hot.