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Camellia Brand
a plate of creole pinto beans and greens soup

Creole Pinto Beans and Greens Soup

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  • 2 lbs Camellia Pinto Beans, rinsed and picked
  • 2 tbs neutral oil, (I used grape seed oil)
  • 2 cups parsnips, diced
  • 2 cups carrots, diced
  • 1 cup celery, diced
  • 3 cups leeks, sliced, soaked, removed from water and dried
  • 2 tbs garlic, minded
  • 1 1/2 cups white vermouth, extra-dry
  • 16 cups water
  • 2 tbs Creole seasoning
  • 1 1/2 tsp oregano leaves, dry
  • 1 1/2 tsp salt, dry
  • 1 tsp marjoram leaves, dry
  • 1 tsp ground black pepper
  • 8 cups baby turnip greens (packaged)
  • 8 cups baby kale (packaged)
  • 1/3 cup Tabasco (or other cayenne hot sauce)
Total time:
1 hour, 50 minutes
Prep time:
20 minutes
Cook time:
1 hour, 30 minutes
Serving Size:
8 Quarts


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

The Saucy Southerner is a blogger and member of the Meatless Monday community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.