Collard Greens and Bean Soup
This is quite a thick and comforting soup that is often made in our household.
Collard Greens and Bean Soup
This is quite a thick and comforting soup that is often made in our household.
Open in Cookpad AppSteps
- 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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