Butter Bean and Greens Soup

Butter Bean and Greens Soup
Add a bit of comfort to your winter recipe box with this hearty Butter Bean and Greens Soup.
Butter Bean and Greens Soup
Makes 6 to 8 servings
  • 2 tablespoons olive oil
  • 1 small sweet onion, diced
  • 6 cloves garlic, sliced
  • 2 tablespoons sliced fresh sage
  • 1 pound dried butter beans
  • 2 (32-ounce) containers chicken broth
  • 2 cups diced peeled butternut squash
  • 3 cups chopped stemmed turnip greens
  • 1¼ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • Toasted cornbread cubes and grated Parmesan cheese, to serve
  1. In a large skillet, heat oil over medium heat. Add onion; cook, stirring frequently, until onion is browned, about 12 minutes. Stir in garlic and sage; cook for 2 minutes.
  2. In a 6-quart slow cooker, stir together onion mixture, butter beans, and broth. Cover and cook on high for 3 hours.
  3. Add squash to cooker; cover and cook until beans are tender, about 1 hour.
  4. Stir greens, salt, and pepper into beans mixture. Cover and cook for 10 minutes, or reduce heat to warm until ready to serve. Serve with toasted cornbread and Parmesan.

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