Butter beans, or large lima beans, add protein and a creamy texture to this easy slow cooker soup. Use leftover plain cornbread for the croutons.
Butter Beans and Greens Soup
Yields: 6-8 servings
Ingredients
- 2 tablespoons olive oil
- 1 small sweet onion, diced
- 6 cloves garlic, sliced
- 2 tablespoons sliced fresh sage
- 1 pound dried butter beans
- 2 quarts Homemade Broth
- 2 cups diced peeled butternut squash
- 3 cups sliced fresh turnip greens
- ¼ teaspoon ground black pepper
- 1¼ teaspoons kosher salt, or to taste
- Cornbread Croutons (see Kitchen Tip) and freshly grated Parmesan cheese, to serve
Instructions
- a large skillet, heat oil over medium heat. Add onion; cook, stirring frequently, until onion begins to caramelize, about 12 minutes. Add garlic and sage; cook for 2 minutes.
- In a 6-quart slow cooker, place onion mixture, butter beans, and broth. Cover and cook on high for 3 hours.
- Add squash; cover and cook until beans are tender, about 1 hour more.
- Add turnip greens, pepper, and salt. Cover and cook for 10 minutes, or reduce heat to warm until ready to serve. Serve with Cornbread Croutons and cheese.
Notes
FREEZE IT:
Follow recipe through step 3, turning slow cooker off when squash and beans are still slightly firm. When reheating, bring soup to a simmer. Continue as directed in step 4.
KITCHEN TIP:
To make cornbread croutons, preheat oven to broil. Spray a rimmed baking sheet with cooking spray. Spread 2 cups cubed cornbread on prepared pan. Spray again, and broil until browned. Turn cubes, and broil until browned.
Follow recipe through step 3, turning slow cooker off when squash and beans are still slightly firm. When reheating, bring soup to a simmer. Continue as directed in step 4.
KITCHEN TIP:
To make cornbread croutons, preheat oven to broil. Spray a rimmed baking sheet with cooking spray. Spread 2 cups cubed cornbread on prepared pan. Spray again, and broil until browned. Turn cubes, and broil until browned.
