1 pound of fresh sliced mustard greens or frozen
2 large potatoes, peeled and diced
1 large carrot, peeled and diced
1 small butternut squash, peeled and diced
2 cloves of minced garlic
1 red onion, diced
2 plum tomatoes, diced
1 teaspoon of dried thyme
6 cups of vegetable stock, (preferably) or water
2 bay leaves
1 small scotch bonnet pepper or habanero pepper, chopped finely
In a large soup pot or stockpot, add in the chopped vegetables including the garlic, thyme, bay leaves and hot pepper. Pour in the vegetable stock or water.
Bring the mixture to a boil. Reduce the heat to a medium setting and cook until the potatoes are done in about 20-25 minutes. Remove the bay leaves before serving.