Collard Greens and Beans Soup

A light, warm and hearty winter soup. Add a bit of yellow corn or a large can of hominy for even more flavor and texture. Bread is a must!!!


Course: Main Dish

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 5 servings


INGREDIENTS:

  • 1 tablespoon olive oil

  • 1 cup yellow onion finely chopped

  • 2 medium carrots diced

  • 3 cloves garlic minced

  • 1/2 cup pinot grigio or other light white wine

  • 1/2 teaspoon black pepper freshly ground

  • 1/4 teaspoon salt

  • 4 cups collard greens finely shredded (or kale)

  • 2 teaspoons fresh thyme minced

  • 2 14-ounce cans chicken broth/stock fat-free & less-sodium

  • 1 15-ounce can Great Northern beans rinsed and drained (or black eye peas, pinto bean, kidney beans, etc)

INSTRUCTIONS:

  1. Heat oil in a Dutch oven over medium-high heat.

  2. Add onion and carrot; sauté for 5 minutes or until vegetables are tender.

  3. Add garlic and saute 1 minute longer.

  4. Add wine, pepper, and salt.

  5. Reduce heat; simmer 5 minutes or until liquid almost evaporates.

  6. Add greens, thyme, and broth.

  7. Cover, reduce heat, and simmer 8 minutes or until greens are tender.

  8. Add beans; simmer 5 minutes or until thoroughly heated.


RECIPE NOTES: Nutrition information (without subsitutions): Calories 139, Fat 4g, Protein 7.6g, Carbohydrate 19.6g,, Fiber 5.5g, Sodium 388mg, Calcium 111mg

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