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.

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Medium

Navy Bean and Collard Soup

Cooking Method: Boiling, Simmering Cuisine: American Courses: Lunch, Main Dish, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 1 cup Navy Beans
• 1 bunch Collard Greens
• 1 medium Onion
• 2 medium Carrot
• 2 stalk Celery Stalk
• 2 clove Garlic
• 4 cup Vegetable Stock
• 2 leaf Bay Leaf
• 1 teaspoon Thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 tablespoon Olive Oil

Instructions

1. Rinse the navy beans and soak them in water overnight.
2. Drain and rinse the soaked beans.
3. In a large pot, heat olive oil over medium heat.
4. Add chopped onion, carrot, celery, and minced garlic to the pot and sauté until vegetables are tender.
5. Add soaked navy beans, vegetable stock, bay leaf, thyme, salt, and black pepper to the pot.
6. Bring the soup to a boil, then reduce heat and simmer for about 1 hour or until the beans are tender.
7. While the soup is simmering, remove the stems from collard greens and chop them into bite-sized pieces.
8. Add the collard greens to the pot and continue simmering for an additional 10 minutes.
9. Remove the bay leaf and serve the soup hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 42g15%

Sugars 4g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.