Greens and Beans Squash Soup

Norma Baron



★★★★★ 1 vote



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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

How to Make Greens and Beans Squash Soup


  • 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.

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About Greens and Beans Squash Soup

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

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