Vegetable Soup with Beans and Collard Greens

16 Jan

So far so good with the soup resolution.  Buying 1038 boxes of chicken stock while they were on sale has helped.  We don’t have much cabinet space in our apartment, so every time I open a cupboard a box falls out and hits me in the head.  A very physical reminder that I should make some soup.

This recipe makes about 4 quarts of soup, enough to feed 8-10 people and still have a little leftover. Or enough to feed two adults and a 2 year-old lunch for a week.  The soup got better and better after a few days.  Light, spicy and satisfying.  More than once last week I would think about the soup in the fridge and get excited to go home and have some lunch.  This soup is good.

The initial inspiration for this soup was a Kale and White Bean soup.  We didn’t have kale but we almost always have collard greens in the fridge.  The greens are strong and can stand up to hours of simmering without breaking down.  Perfect for a soup.  You can substitute kale or mustard greens.  Or you can stir in some spinach or callaloo at the very last moment.

Vegetable Soup with Beans and Collard Greens

1 onion, slice thinly

2 carrots, sliced into think rounds

2 stalks of celery thinly sliced

2 cloves garlic, finely minced

1 teaspoon red pepper flakes (more or less to taste)

5 collard green leaves, stems removed, sliced into 1/2 inch ribbons

1 can kidney beans, drained and rinsed

1 can cannellini beans, drained and rinsed

1 28 oz can diced tomatoes

3 cups stock, chicken or vegetable

Fresh Herbs minced – Parsley and thyme

Salt

In a large pot, over medium high heat,  saute onions, carrots and celery until the onions are translucent and the carrots softened.  Season with salt and red pepper flakes.  Add garlic and collard greens.  Sautee for a few minutes.  Add the beans and tomatoes and enough stock to cover.  You can add a little water if you need more liquid.  Turn the heat to low and let simmer at least 30 minutes. Taste and add salt and pepper as needed.  At the very last minute add fresh herbs and serve.  Enjoy!

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One Response to “Vegetable Soup with Beans and Collard Greens”

  1. sweetopiagirl January 16, 2012 at 3:38 pm #

    Reblogged this on Inspiredweightloss.

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