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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 Choosing Healthy and balanced Fast Food.

Almost every single article about weight loss and getting healthy informs readers to avoid drive through windows like the plague and that they need to carry out all of their own cooking. This is literally very true. But occasionally the last thing you would like to do is make a whole dinner for yourself and your family. Once in a while you need to pay a visit to the drive through when you are on your way home and end the day. Why shouldn’t you have the ability to do this from time to time and not have a bunch of guilt about slipping up on your diet program? You are capable of doing this because most of the popular joints are now promoting “healthy” menu options to keep their businesses up. Here’s how you’ll be able to eat healthfully when you’re at a fast food place.

Your drink ought to be water or juice or milk. When you sip a big soft drink you are putting too much empty calories to your day. A solitary serving of soda is commonly thought to be eight ounces. That portion can contain numerous spoonfuls of sugar as well as at least a hundred calories. A fast food soft drink is typically at the very least twenty ounces. Usually, however, they are 30 ounces. This implies that your drink on it’s own will put a multitude of ounces of sugar into your body as well as several thousand empty calories. It is much healthier to decide on milk, juice or perhaps standard water.

Logic claims that one the easiest way to stay healthy and balanced is to sidestep the drive through and never eat fast food. Most of the time this is a good idea but if you make good choices, there is not any reason you can’t visit your drive through now and then. Sometimes what you need is to let other people create your dinner. There isn’t any reason to feel guilty about visiting 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 cook collard greens and bean soup using 11 ingredients and 22 steps. Here is how you cook it.

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

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