Jersey Bean and Vegetable Soup with Smoked Sausage

In a large pot or Dutch oven, melt Jersey butter over medium heat. Add the smoked sausage and cook until lightly browned, about 5-7 minutes. Remove sausage and set aside.

Add the onion, carrots, celery, and leek to the pot and cook until softened, about 8-10 minutes.

Add the minced garlic and cook for another minute until fragrant.

Add the drained and soaked butter beans, diced Jersey Royal potatoes, chicken broth, thyme sprigs, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the beans and potatoes are tender.

Return the cooked smoked sausage to the pot. Add the chopped seasonal greens and cook until wilted, about 5 minutes.

Remove the thyme sprigs and bay leaf.

Stir in Jersey milk and heat gently; do not boil. Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.