Description
This smoky collard greens soup is a hearty and healthy vegetarian meal. It’s easy to make and packed with flavor.
Ingredients
Scale
- 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 removed and leaves chopped into bite-sized pieces
- 2 medium red 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 taste
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- Chopped fresh chives, for serving (optional)
Instructions
- Coat the bottom of a large pot with the olive oil and place it over medium heat.
- Give the oil a minute to heat up, then add the onion, carrots, and celery.
- Sweat the vegetables for about ten minutes, until they begin to soften.
- Stir in the garlic and cook it with the veggies until it becomes very fragrant, about one minute.
- Stir in the broth, collard greens, potatoes, kidney beans, thyme, oregano, smoked paprika, and cayenne pepper.
- Raise the heat and bring the soup to a boil.
- Lower the heat so that the soup is just cooking at a low simmer.
- Let it cook for about 20 minutes, stirring occasionally, until the greens are tender and have become less vibrant in color, and the potatoes are easily pierced with a fork.
- Remove the pot from heat.
- Stir in the red wine vinegar, then season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Notes
- Adjust the amount of cayenne pepper to your preference.
- For a smoother soup, use an immersion blender to partially blend the soup.
- Add other vegetables like bell peppers or zucchini.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg