© Frances Janisch
Active Time
45 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 6

The Good News Adding collard greens, bell pepper, corn and carrot to a rustic butternut squash soup is Mary Ellen Diaz's clever way of making it even more healthy. Together these vegetables deliver vitamins A and C as well as fiber and powerful antioxidants.    More Warming Soups  

How to Make It

Step 1    

In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low heat for 45 minutes.

Step 2    

In a medium skillet, heat the vegetable oil. Add the bacon strips and cook over moderately high heat, turning once, until crisp, about 7 minutes.

Step 3    

Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot. Add the bacon, collards, pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season the soup with salt and pepper and serve.

Chef's Notes

One Serving 264 cal, 10 gm fat, 1.4 gm sat fat, 37 gm carb, 7 gm fiber.

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