Collard Greens and Bean Soup
Collard Greens and Bean Soup

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, collard greens and bean soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Combine browned sausage, chicken broth, collard greens, beans, diced tomatoes with chiles, soup mix, hot sauce, salt, and pepper in a large pot. Bring to a rolling boil over high heat. Add parsley, vinegar and more salt to taste.

Collard Greens and Bean Soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Collard Greens and Bean Soup is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook collard greens and bean soup using 11 ingredients and 22 steps. Here is how you cook that.

The ingredients needed to make Collard Greens and Bean Soup:
  1. Make ready 300 grams collard greens (may add more or less)
  2. Take 1 medium onion (finely chopped)
  3. Prepare 3 garlic cloves (finely chopped)
  4. Take 400 grams dry rosecoco Beans
  5. Prepare 2 potatoes (optional)
  6. Take 2 bay leaves
  7. Take 1/2 tsp sea salt
  8. Get 1 chicken stock cube
  9. Get 2 liter water
  10. Make ready 50 grams chopped coriander (cilantro)
  11. Take 125 ml olive oil + more for drizzling.

Eaten with a chunk of wholegrain bread, this soup is a complete meal and is the perfect comfort food during cancer treatment and beyond. Add chicken broth, cannellini beans, collard greens, vinegar, and Italian seasoning and bring mixture to a boil. Heat a pressure cooker and add onion. Cook, stirring, until onion is tender, adding water by the tablespoon to prevent sticking.

Steps to make Collard Greens and Bean Soup:
  1. You may chose to add more or less beans depending on how thick you like the soup as well with the greens. I prefer this soup with lots of greens and reasonably thick. You can add potatoes to make the soup thicker aswell but I chose not too.
  2. Sort through the beans and discard any hardened kernels then wash in 3-4 changes of clean water. Next soak the beans in water 24 hours before cooking and ensure the beans have enough water to cover them fully.
  3. Add 1.5 litres of fresh water to a pressure cooker. Discard the old water and add the beans.
  4. Cook for approximately 30 minutes.
  5. If you don't have a pressure cooker you can cook them using a saucepan. Add 1.5 litres of fresh water to the saucepan and bring to the boil for at least 20 minutes. Lower heat and Simmer for another 30-40 minutes or until beans are almost mushy ensuring saucepan does not run dry.
  6. Set the cooker aside until needed when the beans are done.
  7. To prepare your greens rinse well and cut off the storks. Role 2-3 leaves as tightly as you can and slice as thinly as you can through the leaves.
  8. Place the greens in a bowl, 5-10 minutes before cooking add lukewarm water to the greens.
  9. In another saucepan bring water to the boil. Add the cabbage to the water once it has started to boil. Press down with a spoon to submerge as much of the greens as possible. Boil for 5-6 minutes pressing down with the spoon often.
  10. While the cabbage is cooking blitz about 3/4 of the beans. Add the blitzed mixture back to the pan as well as the whole beans, along with the water the beans have cooked in.
  11. Add the pan back to the hob on a medium to high heat.
  12. Add the garlic, onion, stock cube, bay leaves and salt to the beans.
  13. Add the rest of the water (500ml).
  14. Drain the greens and add them to the soup.
  15. Drizzle with the olive oil and stir.
  16. Bring to the boil for a further 25-30 minutes. Stirring occasionally.
  17. 2-3 minutes before turning the heat off add in the chopped coriander. (You may chose to add more or less. I roughly added about 5 tablespoons, but its your choice.)
  18. Remove the saucepan from the heat.
  19. Check seasoning, more salt maybe needed.
  20. Add another drizzle of olive oil, I added about another 3-4 tablespoons. And stir.
  21. Let the soup rest for at least 10 minutes and serve.
  22. I garnished with fresh parsley and olive oil when I plated the soup.

Add the garlic and cook for another minute. The collard greens are what makes this soup so delicious. They give the broth such an amazing flavor. The white beans turn this soup into a hearty meal. Some barbeque sauce along with the bacon and chipotle chili powder give this soup a wonderful smokey flavor.

So that is going to wrap this up with this special food collard greens and bean soup recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!