Recipe of Quick Collard Greens and Bean Soup

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, collard greens and bean soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Collard greens join beans and smoked sausage for this quick and easy, warming soup that's perfect for a cold fall or winter day. Combine browned sausage, chicken broth, collard greens, beans, diced tomatoes with chiles, soup mix, hot sauce, salt, and pepper in a large pot. American, Southern, Soups And Stews, Bean, Collard Green, Ham, Ham Bone, Appetizer. I made this collard green and white bean soup tonight.

Collard Greens and Bean Soup is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Collard Greens and Bean Soup is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have 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. Prepare 1 medium onion (finely chopped)
3. Get 3 garlic cloves (finely chopped)
4. Make ready 400 grams dry rosecoco Beans
5. Take 2 potatoes (optional)
6. Prepare 2 bay leaves
7. Take 1/2 tsp sea salt
8. Prepare 1 chicken stock cube
9. Get 2 liter water
10. Get 50 grams chopped coriander (cilantro)
11. Make ready 125 ml olive oil + more for drizzling.

Add the carrots, celery, and garlic. Add potatoes, tomatoes, beans. collard greens and vegetable stock. Collard green soup is a wonderful way to prepare these nutrition-rich winter greens. Great Northern beans, chopped yellow onion, white wine, garlic, and fresh thyme give this soup incredible flavor.

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.

Collard green soup is a wonderful way to prepare these nutrition-rich winter greens. Great Northern beans, chopped yellow onion, white wine, garlic, and fresh thyme give this soup incredible flavor. For a weeknight supper, serve with slices of crusty bread spread with goat cheese. If using canned beans, drain and rinse them before adding them to the soup. This delicious collard greens & white bean soup recipe is a quick and easy way to use dark, leafy green vegetables which have anti-cancer nutrients.

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