White Bean and Collard Green Soup with Rice
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Total Time: 1 hrs 15 mins
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Hands-on Time: 0 hrs 15 mins
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Makes: 10-12 servings
Ingredients
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1 teaspoon
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1/2 teaspoon
Frontier Co-op Black Pepper, Fine Grind -
2
Frontier Co-op Bay Leaf, Whole -
2 teaspoons
Thyme leaf organic -
1 pinch
Frontier Co-op Red Chili Peppers, Crushed 15,000 HU -
2 cups dried navy beans
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2 medium yellow onions, minced
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1 tablespoon olive oil
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4 medium carrots, minced
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3 celery stalks, minced
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4 cups vegetable broth
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4 cups water, plus more as needed
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2 cups long grain brown rice
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3 cups strained tomatoes
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2 bunches collard greens, shredded (about 4 cups packed)
Directions
1. Rinse beans well and cover with 3” of water. Let soak for 8 hours. Drain and rinse beans, then set aside
2. In a large stock-pot over medium heat, add olive oil, onions, carrots and celery. Cook, stirring occasionally, for about 6 to 8 minutes, until vegetables are softened.
3. Add salt, pepper, bay leaves, thyme, vegetable broth, 3 cups of water, rice and soaked beans. Bring to a boil, then reduce to a simmer. Cover and let cook for about 25 to 30 minutes, until beans just start to become tender.
4. Add tomatoes and collards to pot and stir to combine. Cover and cook for another 15 to 20 minutes until beans, rice and collards are tender. Add more water as needed for preferred soup consistency.
5. Remove from heat and divide into bowls. Serve with a sprinkle of red pepper flakes.
The acidity in tomatoes can slow the bean cooking. Make sure the beans are mostly cooked before adding the strained tomatoes.
