Eileen's Greens 'n Beans Soup

Serves: 4-8


1 bag (12 ounces) Cut ‘N Clean Country Greens

Vegetable oil spray

2 large onions, sliced

3-4 cloves garlic, chopped

1 ½ cups ham, chopped

4 cups chicken broth (gluten free)

4 cups vegetable broth (gluten free)

1 (14-16 ounce) can dark red kidney beans, drained and rinsed

1 (14-16 ounce) can black beans, drained and rinsed)

Salt and pepper to taste

Grated cheese to taste


First, spray the bottom of a five-quart pot with vegetable oil spray. Add the sliced onions and chopped garlic; sauté on medium heat just until fragrant.

Next, add the chopped ham and the broth; bring the mixture to a boil. Then, add half the bag of greens, and stir gently until the greens are moistened. Turn the heat down to medium.

Finally, add the beans and the rest of the greens, again stirring gently until the greens are moistened. Cook until the beans are heated through and the greens are as tender as desired (about ten minutes). Seasonings and/or grated cheese may be added to individual taste.

Popular vegetable substitutions include: Country Greens

Recipe courtesy of Eileen Thompson.

A colorful and tasty soup using inexpensive and readily available ingredients