Dive into the heart of Southern comfort food with our tantalizing Georgia Collards and Bean Soup! This hearty dish is not just a meal; it's a warm embrace on a chilly day, packed with vibrant flavors and wholesome ingredients. Imagine savoring tender collard greens simmered to perfection, complemented by protein-rich kidney beans and a hint of spice that dances on your palate. Whether you're a seasoned chef or a kitchen novice, this recipe will have you whipping up a delicious pot of soul-nourishing goodness in no time. Ready to discover the secret to this Southern classic? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 1 lb collard greens, chopped
- 1 can kidney beans, drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Prepare your ingredients by thoroughly washing the collard greens. Remove the tough stems and chop the leaves into bite-sized pieces.
- Heat a large soup pot or Dutch oven over medium heat. Add a small amount of olive oil to coat the bottom of the pot.
- Sauté the chopped onion until translucent and slightly softened, approximately 3-4 minutes.
- Add minced garlic and red pepper flakes to the onions, stirring quickly to prevent burning and release their aromatic flavors.
- Pour in the vegetable broth and bring the mixture to a gentle simmer.
- Add the chopped collard greens to the pot, stirring to ensure they are well-distributed in the broth.
- Drain and rinse the kidney beans, then add them to the simmering soup.
- Cover the pot and let the soup simmer on low heat for about 35-40 minutes, or until the collard greens are tender and fully cooked.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Remove from heat and let the soup rest for 5 minutes before serving to allow flavors to meld together.
- Serve hot in deep bowls, optionally garnished with additional red pepper flakes or a dash of hot sauce for extra heat.
Tips
- Prep Ahead: Take the time to wash and chop your collard greens before you start cooking. This will save you time and make the cooking process smoother.
- Customize the Heat: If you prefer a milder soup, reduce the amount of red pepper flakes or omit them entirely. For those who crave a kick, feel free to add more or even a splash of hot sauce when serving.
- Use Fresh Ingredients: Fresh collard greens will yield the best flavor and texture. If you can, buy them from a local farmer's market for the freshest taste.
- Let It Simmer: Don't rush the simmering process! Allowing the soup to cook on low heat for a full 35-40 minutes will ensure that the collard greens are tender and the flavors meld beautifully.
- Experiment with Add-Ins: Feel free to get creative! Add diced tomatoes, carrots, or even some smoked sausage for an extra layer of flavor.
- Leftovers: This soup tastes even better the next day! Store any leftovers in an airtight container in the fridge, and reheat gently on the stove.
- Serving Suggestions: Pair your soup with crusty bread or cornbread for a complete meal that will satisfy your hunger and warm your soul.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 10g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
