White beans collard greens soup
This white beans soup is loaded with vitamin A which is a great anti-oxidant, fiber, and protein!
I went to the fresh market the other day,they had big packs of collard greens for half the regular price!
Nothing was wrong with the greens, perfect, beautiful greens this heavily discounted! No vegan in their right mind would have passed that up!
I grabbed me some for immediate consumption and some to freeze up for later use.
Well, If you are new on this blog let me tell you something about myself: I can eat soup everyday and be happy!
Soups are usually made with loads of vegetables, grains, and delicious spices. Which means I get to nourish my body with minimal time and efforts. Soups also require less clean up because they are usually one pot deal, and they are low maintenance. I sometimes add everything in the slow cooker on medium,come back later to delicious goodness!
I use full fat coconut milk for this white beans soup. I also skipped adding any other type of fat. I went quite generous with thyme and oregano for more flavor payoff. Canned beans or dried beans soaked overnight can be used.
I personally use dried beans as it’s cheaper. I also get to make everything in the slow cooker without worrying having a big pot of mush!
white beans soup
- 2 and ½ cup white beans soaked in 3 cups of water soaked overnight or 2 15 oz cans white beans
- 6 cups chopped collard greens, ribs in
- 1 tablespoon oregano
- 1 cup coconut milk]
- 1 teaspoon thyme
- salt and pepper to taste
- 1 cup red bell pepper chopped
- ½ cup red onion chopped
- 1 half gallon water ( or less)
- 4 cloves garlic, mashed
- 1 veggie bouillon
- Boil the bean in half of the water on medium to low heat until soft.
- Add the garlic, the coconut milk, the bell pepper with rest of the ingredients.
- Cook for 15 minutes.
- Adjust spices to your taste.
- Serve warm.
What is you go to food?
Grab some Crusty spelt bread to go with it!