Recipe of Quick Collard Greens and Bean Soup

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Before you jump to Collard Greens and Bean Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

Choosing to eat healthily offers incredible benefits and is becoming a more popular way of living. There are numerous diseases linked with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. Everywhere you look, people are encouraging you to live a healthier way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. Most likely, most people think that it takes a lot of work to eat healthily and that they will have to drastically change their lifestyle. Contrary to that information, individuals can modify their eating habits for the better by carrying out several simple changes.

These sorts of changes are easy to accomplish with all kinds of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil is a monounsaturated fat which can help to fight bad cholesterol. It also is a good source of vitamin E which is beneficial for your skin, among other things. Even though you may already consume a great deal of fruits and leafy greens, you might want to consider how fresh they are. If you go for organic foods, you can avoid the problem of eating crops that may have been sprayed with toxic pesticides. If you can locate a good local supplier of fresh fruit and vegetables, you can also eat foods that have not lost their nutrients due to storage or not being harvested at the right time.

To sum up, it is not difficult to begin to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let's go back to collard greens and bean soup recipe. You can have collard greens and bean soup using 11 ingredients and 22 steps. Here is how you do that.

The ingredients needed to prepare Collard Greens and Bean Soup:

1. You need 300 grams of collard greens (may add more or less).
2. Take 1 medium of onion (finely chopped).
3. Provide 3 of garlic cloves (finely chopped).
4. Use 400 grams of dry rosecoco Beans.
5. Prepare 2 of potatoes (optional).
6. You need 2 of bay leaves.
7. Use 1/2 tsp of sea salt.
8. Take 1 of chicken stock cube.
9. Take 2 liter of water.
10. Take 50 grams of chopped coriander (cilantro).
11. Prepare 125 ml of olive oil + more for drizzling..

Steps to make Collard Greens and Bean Soup:

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..

For a weeknight supper, serve with slices of crusty bread spread with goat cheese. Add the collard greens and stir-fry until they start to wilt and soften. Mash some of the beans against the sides of the pan to thicken the soup slightly. Stir in the chopped parsley and remaining rosemary. This delicious collard greens & white bean soup recipe is a quick and easy way to use dark, leafy green vegetables which have anti-cancer nutrients.

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