Collard Green, Squash, Fennel and Turnip Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 cups chopped fresh collard greens, no stems
- 1 diced turnip
- 1 yellow squash, cubed
- 1 zucchini, cubed
- 1 onion, chopped
- 1 fennel bulb, sliced not the greens
- 4 garlic cloves, chopped fine
- 4 cups no sodium added no fat beef broth
- 2 teaspoons paprika
- 1⁄4 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
directions
- in a 4 quart pot heat the oil on medium.
- saute the onion and garlic 3 minutes.
- Add the collard greens and cook 3 minutes, stirring to get then nicely coated with oil.
- Add vinegar and cook 2 minutes.
- add the stock, spices and remaining ingredients, bring to a boil and then simmer 40 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I live in Texas and started cooking in 2005 when I was diagnosed with coronary heart failure. I have to eat a very low sodium and low fat diet so commercially prepared foods are mostly off limits. I found that I like to cook though, it makes a nice change from my job of designing multi-million dollar computer systems. Cooking has become my main hobby along with gardening fresh herbs and veggies.