My collard greens soup is hearty, wholesome, and filled with taste! It is filled with scrumptious elements like potatoes, veggies, and kidney beans in a smoky broth.
Collard greens are certainly one of my most beloved leafy greens. They’re so hearty and wholesome and versatile — SO GOOD in such all kinds of dishes from Cuban rice and beans to collard wraps to black-eyed pea soup. I particularly love my collard greens with smoky flavors, and that is precisely what I selected to pair them up with on this delicious collard greens soup!
Bounce to:
Southern-style collard greens are sometimes tremendous smoky, because of the inclusion of bacon within the dish. We’re retaining issues vegan round right here, so you will not discover bacon on this recipe. One can find a deliciously smoky taste, because of the spice mix we’re utilizing. You may additionally discover hearty elements like purple beans and potatoes, making this soup each scrumptious and meal-worthy!
Substances You may Wants
- Olive oil. Different excessive warmth oils will work with this recipe. Vegetable oil, avocado oil, and coconut oil are all advantageous to make use of as a substitute of olive.
- Onion.
- Carrots.
- Celery.
- Garlic.
- Vegetable broth.
- Collard greens.
- Purple potatoes. Different varieties of potatoes will work simply advantageous if purple aren’t accessible. You may substitute a few yellow potatoes, comparable to Yukon golds, a single baking potato, or perhaps a candy potato, for a completely completely different taste variation!
- Kidney beans. Acquired a can of another kind of beans readily available? You are in all probability advantageous to substitute it for the kidney beans. Black beans, purple beans, pinto beans, and cannellini beans are all appropriate choices.
- Spices. We’re utilizing a southern-inspired spice mix right here, so you will want dried thyme, oregano, smoked paprika, and cayenne pepper.
- Purple wine vinegar. This provides a contact of tangy taste to the soup! In case you have one other kind of vinegar readily available, comparable to white vinegar or apple cider vinegar, it ought to work simply advantageous in its place. You may even use lemon juice, although it is going to give the soup a barely completely different taste profile.
- Salt and pepper.
- Contemporary chives. These make an ideal topping for collard greens soup, however they’re not at all required. Be at liberty to experiment with different recent herbs as toppings. Scallions and recent parsley would work nice!
How It is Made
The next is an in depth photograph tutorial on easy methods to make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!
Step 1: Warmth your olive oil in a big pot, then add diced onion, sliced carrots, and chopped celery. Prepare dinner the veggies till they begin to soften up. Step 2: Add the garlic and proceed cooking all the pieces for a few minute.
Step 3: Stir within the broth, chopped collard inexperienced leaves, chopped potatoes, and kidney beans. Add the entire spices. Crank up the warmth and convey your soup to a boil.
Step 4: Decrease the warmth and let your soup simmer for about twenty minutes. Remember to give it a stir every now and then because it cooks.
Step 5: The soup is completed when the greens have dulled in shade, as proven within the photograph above, and the potatoes are fork tender. Take the pot off of warmth and add some purple wine vinegar, together with salt and pepper to style.
Step 7: Your collard greens soup is completed! Ladle it into bowls and prime each with a sprinkle of recent chives. I additionally like to take pleasure in my soup with some sizzling sauce and vegan cornbread or vegan corn muffins on the aspect.
Leftovers & Storage
Leftover collard greens soup will preserve in an hermetic container within the fridge for about three days, or within the freezer for as much as three months.
Variations
- Further protein. So as to add some protein to your soup, stir in some diced tofu bacon or crumbled tempeh bacon, or add an additional can of beans.
- Tomato-based soup. Add a can of diced tomatoes and/or a pair tablespoons of tomato paste to the soup. Fireplace roasted tomatoes would work significantly properly and add some additional smoky taste!
- Make it creamy. You’ll be able to add creaminess to the bottom of this soup by mixing up a portion of it utilizing an immersion blender, or by transferring it to a standard blender. All the time use warning when mixing sizzling liquids!
Incessantly Requested Questions
It is a tad spicy, because of the cayenne pepper. You’ll be able to go away it out should you prefer to preserve issues delicate, or use extra cayenne for additional warmth. Undecided how a lot to make use of? Maintain off on including it till the soup is nearly accomplished. Stir in a bit at a time, style testing with every addition.
Sure, it’s.
Positive! You’ll be able to straight substitute firmer greens, like kale. Nevertheless, if utilizing a extra tender inexperienced, like spinach, you will need to add it over the last 5 minutes or so of simmering, as it is going to prepare dinner a lot faster.
Nope! However you are definitely welcome to should you desire.
Sure, however you will have to soak and totally prepare dinner them first. Attempt utilizing this technique. You may want about two cups, as measured after cooking.
Extra Soups That includes Leafy Greens
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Smoky Collard Greens Soup
My collard greens soup is hearty, wholesome, and filled with taste! It is filled with scrumptious elements like potatoes, veggies, and kidney beans in a smoky broth.
Substances
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 1 celery stalk, chopped
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 1 medium bunch collard greens, (about 1 pound) stems eliminated and leaves chopped into bite-sized items
- 2 medium purple potatoes, chopped (½ to 1 inch)
- 1 (15.5 ounce/439 gram) can kidney beans, drained and rinsed
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper, or to style
- 1 tablespoon purple wine vinegar
- Salt and pepper, to style
- Chopped recent chives, for serving (non-obligatory)
Directions
Coat the underside of a big pot with the olive oil and place it over medium warmth. Give the oil a minute to warmth up, then add the onion, carrots, and celery. Sweat the greens for about ten minutes, till they start to melt.
Stir within the garlic and prepare dinner it with the veggies till it turns into very aromatic, about one minute.
Stir within the broth, collard greens, potatoes, kidney beans, thyme, oregano, smoked paprika, and cayenne pepper. Increase the warmth and convey the soup to a boil.
Decrease the warmth in order that the soup is simply cooking at a low simmer. Let it prepare dinner for about 20 minutes, stirring sometimes, till the greens are tender and have change into much less vibrant in shade, and the potatoes are simply pierced with a fork.
Take away the pot from warmth. Stir within the purple wine vinegar, then season the soup with salt and pepper to style.
Ladle into bowls and serve.
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Diet
Serving: 1.5cups | Energy: 195kcal | Carbohydrates: 32g | Protein: 8g | Fats: 5g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Sodium: 847mg | Potassium: 747mg | Fiber: 9g | Sugar: 5g | Vitamin A: 6761IU | Vitamin C: 32mg | Calcium: 191mg | Iron: 3mg