Sunday, July 28, 2013

Collard Greens and White Bean Soup

Soups are a staple in our family. It's fun making new concoctions, and freezing them for future fast-and-easy meals. With soup, there is seldom any waste.

We hope you enjoy these recipe ideas.


1 pound (or more) collards, tough ribs removed and chopped (can substitute kale, chard, or other greens)
1 large onion, chopped
3 stalks celery, chopped
3 carrots, sliced about 1/4-inch thick
4 cups fat-free chicken or vegetable broth
2 15-ounce cans white beans, drained
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
1/4 teaspoon red pepper flakes
salt and freshly ground red pepper, to taste
1 pound hot, smoked country sausage, sliced
2 tbsp of olive oil (or bacon grease if desired)


Saute onions, carrots, celery, pepper flakes about 4 minutes.
Add chicken or vegetable stock/broth.
Add collards, sausage and beans to the rest. 

Cover and simmer about 1 hour or until vegetables are cooked to your satisfaction.

For vegan recipe, please eliminate the chicken stock, sausage and bacon grease.

No comments: