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Collard Greens and Bean Soup
Collard Greens and Bean Soup

Before you jump to Collard Greens and Bean Soup recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.

Almost every single “get healthy” and “weight loss” article you go through will tell you to skip the drive through and make all of your meals yourself. This is really very true. Now and then, though, you totally do not wish to make an entire meal for your family or even just for yourself. Once in a while you only want to visit the drive through when you are on your way home and end the day. There is zero reason that you simply shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the famous fast food restaurants out there are trying to “healthy up” their menus. Here is how one can find appropriate food choices at the drive through.

Pick out a drive through with a restaurant that’s known for catering to people with healthier palates. For example, Arby’s won’t provide hamburgers. Instead you’ll be able to choose from roast beef sandwiches, salads, wraps and other healthier items. Wendy’s, while no stranger to the hamburger, additionally includes plenty of additional meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not every thing is McDonalds using its deep fried chicken parts as well as other terribly bad items.

Logic claims that one the simplest way to stay healthy and balanced is to avoid the drive through and never eat fast food. While this is usually a good idea all you need to do is make a couple of good choices and traveling to the drive through isn’t anything to worry about–when you do it in moderation. At times what you require most is just to have another person do the cooking. There isn’t any reason to feel bad about going to the drive through when you make healthful decisions!

We hope you got insight from reading it, now let’s go back to collard greens and bean soup recipe. You can have collard greens and bean soup using 11 ingredients and 22 steps. Here is how you do it.

The ingredients needed to cook Collard Greens and Bean Soup:
  1. You need 300 grams collard greens (may add more or less)
  2. Take 1 medium onion (finely chopped)
  3. Prepare 3 garlic cloves (finely chopped)
  4. Use 400 grams dry rosecoco Beans
  5. Use 2 potatoes (optional)
  6. Provide 2 bay leaves
  7. Prepare 1/2 tsp sea salt
  8. Take 1 chicken stock cube
  9. Take 2 liter water
  10. Provide 50 grams chopped coriander (cilantro)
  11. Prepare 125 ml olive oil + more for drizzling.
Instructions 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.

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