Soup, soup and more SOUP!
I can't get enough and with temperatures literally dropping by 25 degrees today I may have to make even more!
I have one bowl left of this soup I made Friday after getting my farm share on Thursday. I was pretty uninspired by the bunch of collards I had in my basket but now …
Now I can't WAIT to get them again.
I can't express how much I loved this soup. Of course I'm the only one in the household who would even go near it. My only hope is that by continually offering and making dishes like this the boys will come around. I remember turning my nose up to some of Mom's cooking and now I love those things. So logic would say to just keep trying and by the time they are 25, they'll come around.
But let's forget about them for the time being because this soup was AMAZING! I can't get over how good it was and using really simple ingredients, too. I mean there's really nothing to it.
Oh! And I though it would be better with the greens fresh and al dente but the opposite is true. This soup got better the longer it cooked. I'm not sure it would be the same with any other green, but the collards really held up. This photo is actually a leftover bowl the day after I made it.
Here's what I did…
- 2 slices of bacon
- 1 sweet onion, chopped (~300g)
- 5 stalks of celery chopped (~100g)
- 2-3 carrots, chopped (~200g)
- 2 bunches of collard greens, chopped (~180g)
- 32oz carton of chicken broth
- 15.5 oz can of cannelloni beans, undrained
- ½ cup shredded Parmesan cheese (40g)
Start cooking the bacon in the bottom of a soup pot.
Chop and add the onion then the celery and carrots.
Continue to cook until the vegetables start to soften and the onion begins to brown a little. While cooking, break up the bacon with two wooden spoons.
(If you are wondering why my carrots are crinkle cut, I had a bag of "carrot chips" that needed to be used before they went bad. All of a sudden the kids "don't like them.")
Add the broth and beans.
I decided to use the bean liquid to give the broth a slightly thicker texture.
Add the Parmesan cheese and stir everything together.
I had a bowl right then and it was delicious.
Little did I know it would get better!
I'm listing the nutritional information per cup to make it easier to calculate if you double or triple for a meal. I've been eating about 2 cups at a sitting.
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 8 | ~ 1 cup | |||
| Calories | Fat | Fiber | WWPs | |
| 120 | 3g | 5g | old: 2 | new: 3 |
| Sugar | Sat Fat | Carbs | Protein | |
| 3g | 1g | 17g | 5g | |
How much would 2 bunches of greens be? I have a pound of collards.. Is that too much or not enough? It looks delicious!!
Unfortunately I didn't weight it but if you look at the photos I used to of the bunches I'm holding up in the photo. (The second photo from the top)
I love all of your recipes! Thank you for sharing!
I made this soup over the weekend and it was even better than I anticipated. The flavor combination is wonderful. I didn't expect just two pieces of bacon to intensify all the flavors. I have already bought more ingredients for my next pot, so I can have some for my lunch this week at work. 🙂
Do you think spinach would work instead of the collard greens? I have everything else in the house and could make this for lunch.
I do but I would keep the spinach separate until you are ready to serve. Kind of like I did with this chard soup…. https://greenlitebites.com/2013/12/22/sausage-potato-chard-soup/
Looks really good - but I don't have any greens, not even kale, and am staying in today(work gave us a snow[cold] day!) I will need to try this once I go out to the store. For the kids, try finely mincing all the veggies and chiffonading the greens - they can't not like what they don't see 😉