Total Time
Prep 15 mins
Cook 40 mins

From the World's Healthiest Foods website: I recently started a healthy (almost vegetarian) diet. This is one of the few recipes I've found that has plenty of flavor and is vitamin packed. Don't overcook this soup or the beans and veggies will get mushy!Note: Make sure to finely chop the collard greens or the soup will be quite bitter. I found 1/4" pieces were perfect for my taste.

Ingredients Nutrition


  1. Directions:
  2. Heat 1 TBS broth in a medium soup pot. Sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.
  3. Add chili powder, mix in well and add broth, zucchini, collard greens and tomatoes. Cook for another 5 minutes.
  4. Add beans, corn, green chili, oregano, and cumin.
  5. Bring to a boil on high heat. Once it begins to boil, reduce heat to medium low and simmer uncovered for 15 minutes longer. (Simmering uncovered enhances the flavor)
  6. Add chopped cilantro, pumpkin seeds, salt and pepper.
  7. I like to slice some avocado on top as well.


Most Helpful

This is a cross between a soup and a stew. I turned it into more of a stew by omitting the pumpkin seeds and adding in 2 cups of cooked brown rice with the cilantro. It fits my Weight Watchers plan at 5 points a serving, including the rice. It is very filling and VERY delicious!!!

sbc1023 May 04, 2010

This is good - a nice, warming meal with lots of healthy veggies. It's also a good way to use up leftover veggies. Thanks for sharing!

Starrynews December 12, 2008

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