Navy Bean and Collard Soup
Navy beans got their name because they were a staple food of the United States Navy in the early 20th century.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Navy Bean and Collard Soup
Ingredients
Instructions
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Rinse the navy beans and soak them in water overnight.
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Drain and rinse the soaked beans.
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In a large pot, heat olive oil over medium heat.
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Add chopped onion, carrot, celery, and minced garlic to the pot and sauté until vegetables are tender.
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Add soaked navy beans, vegetable stock, bay leaf, thyme, salt, and black pepper to the pot.
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Bring the soup to a boil, then reduce heat and simmer for about 1 hour or until the beans are tender.
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While the soup is simmering, remove the stems from collard greens and chop them into bite-sized pieces.
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Add the collard greens to the pot and continue simmering for an additional 10 minutes.
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Remove the bay leaf and serve the soup hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 42g15%
- Sugars 4g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.