Beans and Greens Soup
Beans and Greens Soup
Lucky for New Year’s Day and really any time of the year! Change up the beans and greens as desired or even use a combination.
Full of fiber-rich beans and antioxidant greens, this nourishing soup tastes just as good as it is good for you! Feel free to change it up with different beans (or even peas) and greens. For a truly Southern twist try it with blackeyed peas and collard greens!
Beans and Greens Soup
Ingredients:
2 Tbsp olive oil
1 medium onion, chopped
1 cup chopped carrots
1 Tbsp minced garlic
8 cups broth, low sodium (can use chicken, vegetable, mushroom, etc)
Dash red pepper flakes
2 cans beans, drained (can use Great Northern, pinto, black beans, black-eye peas, etc)
8 cups chopped greens (turnip greens, collard greens, kale, spinach, mustard greens, etc)
2 Tbsp red wine vinegar (could also use apple cider vinegar or white vinegar)
1 tsp salt
¼ tsp pepper
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onions, celery and carrots and saute’ for 5-6 minutes or until slightly softened. Add garlic and cook for 1 minute or until fragrant.
Add broth, beans and red pepper flakes. Bring to a boil and then simmer for 10 minutes.
Stir in greens, vinegar, salt and pepper and cook until greens are wilted. Cooking time will depend on type of green used; spinach will only take a few minutes, while collards, turnips and kale will take about 15-20 minutes.
Makes 6-8 servings.
For other nourishing soup recipes try: