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by P~ Begley, The Saucy Southerner

This soup recipe is a take-off on a traditional Southern meal of Pinto Beans and Greens, combined together and served in soup form. There’s little I love more at this time of year than a great big ol’ pot of soup beans and another of simmering greens, that combination is Southern Comfort Food at its very best!

This time of year is and especially great time to find excellent greens at the market! Turnip greens, collard greens and kale are readily available, often in “baby” greens size, meaning they are young and tender.  I used a combination of baby turnip greens and baby kale, but you use whatever greens you like best.

I started layering flavor with the use of carrots, parsnips, celery and garlic. Once the vegetables were softened, I added extra-dry white vermouth. If you have followed me for any length of time, you know I often use vermouth in cooking. Because it is a fortified, aromatized wine, it adds a ton of flavor. I also used Creole seasoning, oregano, marjoram and a bit of Tabasco. The soup was delicious.


2 TBS     neutral oil (I use grape seed oil)
2 cups     diced carrots
2 cups     diced parsnips
1 cup     diced celery
3 cups     leeks, sliced, soaked, removed from water and dried
2 TBS   garlic, minced
1½ cups extra-dry white vermouth
2 lbs.    Camellia pinto beans, rinsed and picked
16 cups water
2 TBS     Creole seasoning
1½ tsp     dry oregano leaves
1½  tsp salt
1 tsp     dry marjoram leaves
1 tsp     ground black pepper
8 cups     baby turnip greens
8 cups     baby kale
⅓ cup     Tabasco (or other cayenne hot sauce)


In a large stockpot, over medium heat, add the oil.
Add the carrots, parsnips and celery, stir to coat with oil.
Cover pan and allow to simmer for about 6 minutes.
Add the leeks, stir to combine, cover and cook for 3 minutes.
Add the garlic, stir to combine, cover and cook for 1 minute.
Add the vermouth and allow to simmer for 5 minutes.
Add the beans and water stir to combine.
Add the Creole seasoning, oregano, salt, marjoram and black pepper, stir to combine.
Bring to a boil for about 10 minutes; reduce heat to simmer and continue to cook until the beans are softened (about 1½ hours).
Add the greens and the Tabasco sauce.
Stir to combine and simmer until the greens are softened (about 15 minutes).
Serve hot.