- 6 cups low-sodium chicken broth
- One 2-pound butternut squash—quartered, seeded, peeled and cut into 2-inch pieces
- 5 thyme sprigs
- 2 garlic cloves, halved
- 2 medium leeks, white and pale green parts only, cut into 2-inch pieces
- 1 celery rib, cut into 2-inch pieces
- 1 tablespoon vegetable oil
- 2 thick slices of bacon, cut crosswise 1/2 inch thick
- 2 packed cups coarsely chopped collards or kale
- One 15-ounce can pinto or roman beans, drained and rinsed
- 1 medium carrot, finely diced
- 1 red bell pepper, finely diced
- 1 cup corn kernels
- Salt and freshly ground black pepper
How to make this recipe
- 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.
- 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.
- 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.
The soup can be refrigerated overnight. Reheat gently.
One Serving 264 cal, 10 gm fat, 1.4 gm sat fat, 37 gm carb, 7 gm fiber.