There is something so satisfying about a bowl of simple, delicious, nourishing flavors all drowning in a rich broth. This soup is easy to whip up and is full of nutrients. Collards are an amazing cancer-fighting food that also have a hefty dose of Vitamin C to support your immune system. You’ll also get a lot of Vitamin K, fiber, Vitamin A, and calcium. This soup is detoxifying and healing to the gut, and it just tastes darn good, if I may say so myself.
Beans 'n Greens Soup
- 1/2 lb. ground sausage (optional)
- 1 large potato, diced
- 2 carrots, chopped
- 3 stalks celery, chopped
- 1 sweet onion, diced
- 2 cloves garlic, chopped
- 14 oz. can diced tomatoes
- 14 oz. can white beans, drained and rinsed
- 6-8 cups baby collards, chopped
- 8 cups bone broth or vegetable broth
- 1 large sprig rosemary
- 2 bay leaves
- Salt and pepper
Heat large soup pot over medium heat. Add sausage (if using) and cook until browned. Add potato, carrots, celery, onion, and garlic, and saute about 10 minutes, until vegetables start to soften (if not using sausage, add 1 TBSP oil to the pan first). Add tomatoes, beans, collards, broth, whole rosemary sprig, and bay leaves. Simmer for about 1 hour. Season generously with salt and pepper. Remove rosemary sprig and bay leaves before serving.