Prep 30 mins
Cook 1 hr
It's raining cold and damp outside. Inside you'll be all warmed up with this savory, comforting, hearty and nutritious soup. Great to make and freeze for those days that are just to busy to cook. Giving a vegetarian option or for meat eaters with bacon. Top with crispy croutons if desired.
- 2 slices center-cut bacon or 2 tablespoons olive oil
- 1 onion, dice
- 1 small red bell pepper, diced
- 1 small carrot, diced
- 1 celery rib
- 3 -5 garlic cloves, minced
- 1 1⁄2 lbs collard greens, stems removed and rough chopped
- 1 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- 1 lb crushed tomatoes
- 8 cups vegetable broth
- 1⁄4 teaspoon chili powder, more if you like it hot
- 1⁄2-1 teaspoon cumin
- 1 bay leaf
- 1⁄4 cup fresh basil, chopped
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 cup dried brown lentils or 1 cup green lentil, picked over and rinsed
- balsamic vinegar or mirin
- fresh basil
- In a large pot heat olive oil over medium heat or if using fry bacon till crisp. Set bacon a side.
- In the oil or bacon fat saute the onions, red pepper, carrots, celery and garlic till tender about 8 minutes. Adding more olive oil if needed.
- Add the collards they will fill the pot but cook down a lot.Season with salt and pepper.
- Top with the remaining ingredients. Bring to a boil then simmer for 50 minutes.
- Taste to adjust seasonings.
- Crumble the bacon if using.
- Garnish the soup with one or all , a drizzle of vinegar, olive oil, bacon bits and fresh basil.
- Oh! be sure to remove the bay leaf before enjoying.
Very hearty soup. I omitted the cumin/chili powder and added some Yucatan Sunshine Habanero Hot Sauce. Very good.
Great soup, even on an 80 degree day with lots of sunshine!
I was unsure about the collard greens but enjoyed something different. The greens get softer and broth more flavorful after 60-90 minutes simmering. Good luck in the contest!
As described, this was lovely on a cold and rainy day %u2013 warm and filling, and the nutrition was great with the variety of veggies. I used the olive oil option and the basil garnish. I think next time I would skip the basil garnish, as it overwhelmed the flavor of the soup and threw the flavor balance off. I would probably also select to go with either the basil/oregano combo or the cumin/chili powder combo to prevent the flavors from getting a little muddled. Thanks for sharing!