Collard Greens and Beans Soup
Collard Greens and Bean Soup is a new spin on those classic southern collard greens. The addition of kielbasa, black beans and Great Northern beans make this healthy vegetable into a full meal.
Servings: 12 people
- 2 Tablespoons Olive Oil
- 1 onion, diced
- 2-3 cloves garlic, minced or crushed
- 14 ounces kielbasa, diced
- 1 pound collard greens
- 32 ounces chicken or vegetable broth
- 15.5 ounces black beans, drained and rinsed
- 15.5 ounces Great Northern beans, drained and rinsed
- 1/4-1/2 cups sugar
- 1/4-1/2 cup vinegar
- to taste salt and pepper
- to taste Tabasco
In a large stock pan or saucepan, heat olive oil over medium heat.
Add onions and kielbasa and saute until lightly browned; add garlic and saute for 1 minute longer.
Add collard greens that have been washed, chopped and have had the center core removed. Stir for 2-3 minutes or until collards begin to wilt; add chicken broth. Add water until the collards are covered completely. (additional chicken broth can be used instead.)
Cover and cook over medium heat for 1 1/2 to 2 hours or until collards are tender.
Add vinegar, sugar, Tabasco, salt and pepper to taste.
- There are a ton of substitutions that can be made in this swamp soup.
- Swap out mustard greens for collard greens.
- Cannelini beans can be used instead of Great Northern Beans. Or, use all black beans or all Great Northern Beans instead of a combination.
- Vegetable broth can be used instead of chicken broth. Use 2 large cartons if desired, or use 1 carton, and cover the collards the rest of the way with water.
- A ham hock, or chunks of ham would be delicious instead of kielbasa. Use polish, turkey or whatever kind of kielbasa you like.
- The amounts of vinegar, sugar, Tabasco, salt and pepper are to your taste. The recipe has a range, so start at the bottom and adjust up. Like a tang? Use more vinegar. Prefer a sweeter soup? Up the sugar. Desire a kick of heat? Tabasco is the way to go. That's the great thing about soup, it's completely able to be customized.
- I've made this same recipe in the crock pot. Throw it all together and set on low for 5-6 hours.
- Love greens? Try Cold Fighting Kale Soup, Wilted Kale and Bacon, Instant Pot Tomato Braised Kale, and Simple Mango Kale Salad.
Calories: 241kcal | Carbohydrates: 22g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 716mg | Potassium: 474mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1897IU | Vitamin C: 21mg | Calcium: 131mg | Iron: 2mg