Collard Greens and White Bean Soup

Soups are a staple in our family. It's fun making new concoctions, and freezing them for future fast-and-easy meals. With soup, there is seldom any waste.

We hope you enjoy these recipe ideas.

Ingredients:

1 pound (or more) collards, tough ribs removed and chopped (can substitute kale, chard, or other greens)

1 large onion, chopped

3 stalks celery, chopped

3 carrots, sliced about 1/4-inch thick

4 cups fat-free chicken or vegetable broth

2 15-ounce cans white beans, drained

1 teaspoon thyme

1 teaspoon basil

1 teaspoon oregano

1/4 teaspoon red pepper flakes

salt and freshly ground red pepper, to taste

1 pound hot, smoked country sausage, sliced

2 tbsp of olive oil (or bacon grease if desired)

Method:

Saute onions, carrots, celery, pepper flakes about 4 minutes.

Add chicken or vegetable stock/broth.

Add collards, sausage and beans to the rest. 

Cover and simmer about 1 hour or until vegetables are cooked to your satisfaction.

For vegan recipe, please eliminate the chicken stock, sausage and bacon grease.