Best 3 Collard Greens And Bean Soup Recipes
**Collard Greens and Bean Soup: A Southern Comfort Dish with a Twist**
Immerse yourself in the delectable depths of Southern comfort food with our collard greens and bean soup, a hearty and flavorful dish that is sure to warm your soul. This classic soup is elevated with the addition of tender collard greens, creating a symphony of flavors and textures that will tantalize your taste buds. Whether you're a fan of traditional Southern cuisine or simply seeking a comforting and nutritious meal, our collard greens and bean soup has something for everyone.
In this comprehensive guide, you'll find not one, but three enticing recipes that showcase the versatility of this beloved dish. From the traditional slow-cooker method to a quicker stovetop version and even a vegan variation, we've got you covered. Each recipe is meticulously crafted to deliver the perfect balance of flavors, with step-by-step instructions that ensure success even for novice cooks. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more.
COLLARD GREENS AND BEAN SOUP
Kind of came up with this one on my own one day when I just didn't feel up to going to the store, so I used what ingredients I had in my pantry and fridge and voila! This collard greens and bean soup is now in my daily meal rotation, especially in the fall and winter! Serve with cornbread or biscuits.
Provided by Ashley Holman
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a skillet over medium-high heat. Add sausage and saute until browned, 5 to 7 minutes. Remove from heat.
- 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. Reduce heat to low and let simmer, stirring often, until greens are tender and flavors have melded, about 30 minutes.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 31.1 g, Cholesterol 34.9 mg, Fat 15.6 g, Fiber 7.7 g, Protein 21.6 g, SaturatedFat 5.5 g, Sodium 1173.9 mg, Sugar 2.2 g
HAM AND BEAN SOUP WITH COLLARD GREENS
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup. But if not, chicken stock works well, too.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large pot over medium heat, heat 2 tablespoons oil or bacon fat. Add ham and cook until beginning to brown, 8 to 10 minutes. Use a slotted spoon to transfer ham to a bowl.
- Raise heat to medium-high and add remaining 2 tablespoons oil or fat to the pan. Add onion, celery, jalapeño peppers, bell pepper, bay leaf, 1 teaspoon salt and the black pepper; cook until lightly browned, 8 to 10 minutes, stirring frequently. (Add a little water, if necessary, to prevent burning on the bottom of the pot.) Stir in garlic and cook another 2 minutes.
- Add stock, beans, collard greens, reserved ham and remaining 1 teaspoon salt. Bring to a boil, then reduce heat, party cover, and simmer for 30 minutes, stirring occasionally. Add parsley, vinegar and more salt to taste. Serve topped with hot sauce and sour cream if you like.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 1051 milligrams, Sugar 9 grams
MICHAEL SYMON'S WHITE BEAN AND COLLARD GREENS SOUP RECIPE
Provided by á-2245
Number Of Ingredients 10
Steps:
- Place a soup pot over medium high heat and add the olive oil. When the oil is hot, add the onions with a large pinch of salt. Cook the onions until they start to soften, about 3 minutes.Next add the sausage, breaking it up into smaller pieces as you add it to the pot. When the sausage starts to brown, add the chili flakes, and cook for another minute.Add the chicken stock, dried beans, and bay leaf, and bring the liquid up to a gentle boil. After the soup comes up to a boil, reduce it to a simmer and cook for an hour on medium low heat, stirring occasionally.After an hour, add the can of cannellini beans with their liquid. Cook for another 30 minutes.After 30 minutes, add all of the collard greens to the pot with a little more salt and pepper. Cook for another 10 minutes.To serve, ladle the soup into bowls and grate a good amount of cheese over the top!
Tips:
- Choose fresh, tender collard greens for the best flavor and texture.
- Rinse the collard greens thoroughly before cooking to remove any dirt or grit.
- Remove the tough stems from the collard greens before chopping them.
- Use a large pot or Dutch oven to cook the soup so that there is plenty of room for the collard greens and other ingredients.
- Bring the soup to a boil, then reduce the heat to low and simmer for at least 1 hour, or until the collard greens are tender.
- Season the soup to taste with salt, pepper, and other spices.
- Serve the soup hot with crusty bread or crackers.
Conclusion:
Collard greens and bean soup is a delicious, hearty, and nutritious soup that is perfect for a cold winter day. It is also a great way to use up leftover collard greens and beans. This soup is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and satisfying soup, give collard greens and bean soup a try.
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