Here is my contribution for all of you taking care of yourself and others during this cold and flu season, while still holding tight to new year’s resolutions and fresh starts. This nutrient-packed Greens and Beans Soup recipe is easy, inexpensive, vegetarian, nourishing and very satisfying. It is chock full of veggies, beans, herbs and spices. We like to enjoy it as the main meal with a loaf of rosemary sourdough from the farmers market (dipped in extra virgin olive oil), but it could be paired up with lots of things or even used as a starter. The leftovers are awesome for lunches all week-long. In fact I think, like most soups, it gets better on day two.
Greens and Beans Soup Recipe
- approximately 1-1.5 quart stock (your choice – veggie, chicken, or beef)
- approximately 15-20oz of chopped tomatoes
- 2-15oz cans of beans, drained and rinsed (mix it up, I like using kidney and cannelloni beans)
- 2 cups chopped kale (chopped very small)
- 1 cup chopped chard (chopped very small)
- 4 carrots (chopped into small rounds)
- 4 celery stalks (chopped into small crescents)
- 1 small head of broccoli (chopped small)
- 3 small potatoes (medium dice)
- 1 medium onion (small dice)
- 4 garlic cloves (minced)
- 1/2 jalapeño (minced)
- 1T butter or EVOO
- 1T dried thyme
- 1T dried oregano
- 2T fresh parsley or basil (chopped fine)
- 2t sea salt (more to taste)
- 1t pepper (more to taste)
- 2T red wine vinegar or balsamic vinegar (more to taste)
- Parm cheese (grated) – optional topper
- Saute onion, garlic, jalapeño in olive oil or butter to soften.
- Add carrots and celery and sauté until onions become translucent.
- Add in all other ingredients except vinegar and bring to a simmer.
- Simmer for 30-45 minutes until potatoes and carrots are soft.
- Splash with vinegar and begin tasting. Using extra salt, pepper and vinegar (the amounts needed depend on what kind of stock you are using and your taste preference) taste and adjust until the soup tastes delicious and the flavors pop!
- Serve with a little grated Parm cheese on top or fresh herbs minced fine.
Notes: You can mix up the greens and use collards, spinach, beet tops, bok choy in any ratio. You can use dried beans, you just need to prepare them ahead of time, because the tomatoes in the soup will slow down the softening process during cooking. You can use extra jalapeño if you’d like the soup to be spicier. The amount used in this recipe adds flavor, but not much heat. You can play with the vegetables included in the soup as well. Use what you have that sounds good, such as zucchini, butternut squash, sweet potatoes, and cauliflower.
Preparation time: 15 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 8
Looking for other soup recipes? Check these out:
Simple Squash Soup