White Beans and Greens Soup

READER RECIPE Submitted by SHAYNE YORK, Leitchfield, a Warren RECC member, who says, “My family likes greens with their beans, so when I ran across a similar recipe, I thought it was worth a try. We love it this way. Goes great with cornbread!”

Serving Information	Makes 6 entrée-size servings.
Ingredients	13 oz smoked sausage (such as Hillshire Farms) or any sausage you prefer 1 Tbsp olive oil 1 medium onion, diced 48 oz Randall’s Great Northern beans (or canned white beans of choice) 3-4 Tbsp chili powder 1 bunch fresh greens (collard, turnip, etc.) 1 quart water
Directions	Slice sausage. Add to skillet with olive oil and onions and cook over medium heat until onions are soft, about 10 minutes. Add beans, then sprinkle chili powder over the top (add more to taste). Remove thick stems from greens. Wash and chop greens coarsely. Add to pot along with 1 quart water. Stir and simmer 45 minutes. Serve, topped with shredded mild cheddar cheese if desired.
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