Smoky Collard Greens Soup
My collard greens soup is hearty, healthy, and full of flavor! It's packed with delicious ingredients like potatoes, veggies, and kidney beans in a smoky broth.
Servings: 7
Calories: 195kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 1 celery stalk, chopped
- 4 garlic cloves, minced
- 6 cups vegetable broth
- 1 medium bunch collard greens, (about 1 pound) stems removed and leaves chopped into bite-sized pieces
- 2 medium red potatoes, chopped (½ to 1 inch)
- 1 (15.5 ounce/439 gram) can kidney beans, drained and rinsed
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper, or to taste
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- Chopped fresh chives, for serving (optional)
Instructions
- Coat the bottom of a large pot with the olive oil and place it over medium heat. Give the oil a minute to heat up, then add the onion, carrots, and celery. Sweat the vegetables for about ten minutes, until they begin to soften.
- Stir in the garlic and cook it with the veggies until it becomes very fragrant, about one minute.
- Stir in the broth, collard greens, potatoes, kidney beans, thyme, oregano, smoked paprika, and cayenne pepper. Raise the heat and bring the soup to a boil.
- Lower the heat so that the soup is just cooking at a low simmer. Let it cook for about 20 minutes, stirring occasionally, until the greens are tender and have become less vibrant in color, and the potatoes are easily pierced with a fork.
- Remove the pot from heat. Stir in the red wine vinegar, then season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 195kcal | Carbohydrates: 32g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 847mg | Potassium: 747mg | Fiber: 9g | Sugar: 5g | Vitamin A: 6761IU | Vitamin C: 32mg | Calcium: 191mg | Iron: 3mg