White Bean and Collard Green Soup with Rice

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  • Total Time: 1 hrs 15 mins
  • Hands-on Time: 15 mins
  • Makes: 10-12 servings

Trade in your traditional bean soup for this vegetarian-friendly version loaded with greens and flavor. Brown rice jumps in for the ideal complement to white beans, finished with a sprinkle of red pepper flakes for a little extra kick.


  • 2 cups dried navy beans

  • 1 tablespoon olive oil

  • 2 medium yellow onions, minced

  • 4 medium carrots, minced

  • 3 celery stalks, minced

  • 1 teaspoon sea salt

  • 1/2 teaspoon Frontier Co-op Black Pepper

  • 2 Frontier Co-op Bay Leaves

  • 2 teaspoons Frontier Co-op Thyme Leaf

  • 4 cups vegetable broth

  • 4 cups water, plus more as needed

  • 2 cups long grain brown rice

  • 3 cups strained tomatoes

  • 2 bunches collard greens, shredded (about 4 cups packed)

  • 1 pinch Frontier Co-op Crushed Red Chili Peppers


    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.


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