2 cups onions, diced
2 tablespoons olive oil
3 cups red bell pepper, seeds and ribs removed, and diced
2 tablespoons
garlic, minced
2 cups vegetable stock or filtered water or 2 cups vegetable broth made with
vegetable broth powder 2 bunches collard greens, washed, stemmed, and roughly chopped
2 bunches kale, washed and roughly chopped
2 bunches Rainbow Swiss chard, washed and roughly chopped
2 cans (15 ounces each) butter beans or other bean of choice, drained and rinsed
3 tablespoons
nutritional yeast flakes 1 tablespoon dried
thyme 1 teaspoon
crushed red pepper flakes 1 teaspoon
sea salt 1/2 teaspoon freshly ground
black pepper 1/4 teaspoon
cayenne Hot red pepper sauce for garnish (optional)
Saut� onions in olive oil in a large stock pot over medium heat for 5 to 7 minutes or until soft and lightly browned. Add red bell pepper and garlic, and saut� an additional 2 minutes. Add vegetable stock, and bring mixture to a boil. Add collard greens, kale, and Rainbow Swiss chard to the pot in batches, covering pot between batches to help greens wilt.
Add butter beans, nutritional yeast flakes, thyme, crushed red pepper flakes, sea salt, black pepper, and cayenne; stir well to combine. Cover, reduce heat to low, and simmer for 15 to 20 minutes or until greens are tender. Taste and adjust seasonings if needed. Serve with hot pepper sauce for topping (if desired).
