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Collard Green Soup
Created by: Howcan Team
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 6 cups vegetable broth
- 1 bunch collard greens, stems removed and leaves chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- Salt and pepper to taste
Instructions
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic, cumin, smoked paprika, and red pepper flakes, and cook for another 1-2 minutes until fragrant.
- Pour in the vegetable broth and bring to a simmer.
- Add the chopped collard greens to the pot and cook for 10-15 minutes until wilted and tender.
- Stir in the cannellini beans and diced tomatoes, and simmer for an additional 10 minutes to allow the flavors to meld.
- Season the soup with salt and pepper to taste.
- Serve the collard green soup hot and enjoy!
Collard green soup has its roots in Southern cuisine, where collard greens are a staple. This hearty and flavorful soup has been a beloved dish for generations, with its origins dating back to African American and Native American culinary traditions. Chefs like Edna Lewis and Sean Brock have popularized this dish, infusing it with their own unique twists. The best versions of this dish can be found in Southern restaurants, particularly in regions like the Carolinas and Georgia. The key to a delicious collard green soup lies in the slow cooking of the collard greens with ingredients like smoked ham hocks, onions, and garlic, resulting in a rich and comforting flavor. For a unique twist, some chefs add ingredients like black-eyed peas or hot sauce for an extra kick.
60 min
6
220 calories
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