Greens and Beans Squash Soup

Norma Baron


★★★★★ 1 vote


3 Tbsp
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
1/4 tsp
ground black pepper
2 can(s)
pinto beans rinsed and drained


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

About Greens and Beans Squash Soup

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