I love soup… It’s the perfect, nourishing, comfort food this time of year. It’s cost and time efficient- one batch can keep you stocked and fueled for days. And it’s so darn easy to make. I always like to make a huge batch and freeze half for later when I’m in a pinch and haven’t made it to the grocery store yet or planned for dinner. Most soups do well with a standard base for broth of celery, carrots, and onions. From there you can play and experiment with ingredients… Root veggies and dark leafy greens and grains and beans to throw in. Whatever you have really… For my first batch of soup this season, I had my heart set on white beans… and I took it from there.
Words to the wise: Take this recipe as a template for your own culinary playtime and prowess. Don’t have collards? Use kale or chard or spinach. Don’t wanna soak your own white beans? Use any canned bean you please. It’s that easy. Just play. I swear, you can’t eff up soup. Breathe. And have fun you crazy kid!
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: You, Your Friends, Your Neighbors… for days
- 6-8 cups of water
- 2 cups of dry white beans, pre-soaked for an hour in salt water and rinsed
- 5-7 medium carrots peeled and sliced
- One head of celery, rinsed and sliced
- 3-4 cloves of shallots, diced
- 4-5 cloves of garlic, minced
- 1 bunch of collard greens
- 1 tbsp cumin
- 1 tbsp coriander
- Optional: 2 tsp cayenne pepper
- Olive oil
- In a large dutch oven, swirl in olive oil and sautee shallots, garlic, celery and carrots over medium high heat. Add spices. Give it 2 minutes or so, stir frequently.
- Add white beans and stir in, allowing them to meld into veggie base. Give it another minute or so and stir frequently.
- Add water. Bring to a boil for about 5 minutes
- Reduce to a simmer for 30 minutes.
- Add collard greens. Allow to simmer for another 10 minutes
- Enjoy!!! Serve with bread if you’d like….