Taste_of_the_South_-_October_2019

Butter Beans and

Greens Soup
MAKES 6 TO 8 SERVINGS

Butter beans, or large lima beans, add
protein and a creamy texture to this
easy slow cooker soup. Use leftover plain
cornbread or the Herb-Pecan Cornbread
(page 23) for the croutons.

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
(recipe on page 64)
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

1. In 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.


2. In a 6-quart slow cooker, place
   onion mixture, butter beans, and broth.
   Cover and cook on high for 3 hours.


3. Add squash; cover and cook until
   beans are tender, about 1 hour more.


4. Add turnip greens, pepper, and salt.
   Cover and cook for 10 min utes, or reduce
   heat to warm until ready to serve. Serve
   with Cornbread Croutons and cheese.

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.

KITCHENTIP

Tomakecornbreadcroutons,

preheatoventobroil. Spray

arimmedbakingsheetwith

cookingspray.Spread2 cups

cubedcornbreadon prepared

pan.Sprayagain,andbroil

untilbrowned.Turncubes,

andbroiluntilbrowned.