Tropical Black Bean and Collard Green Soup - V A Recipe

Looking for an easy Tropical Black Bean and Collard Green Soup - V A recipe? Learn how to make Tropical Black Bean and Collard Green Soup - V A using healthy ingredients.


Submitted by amydrummond

Makes 8 servings



Recipe from FatFreeVegan.com: http://blog.fatfreevegan.com/2010/01/tropical-black-bean-and-collard-green.html

Recipe Ingredients for Tropical Black Bean and Collard Green Soup - V A

1 pound dried black beans (about 2 cups)
1 large onion, chopped
3 stalks celery, diced
4 cloves garlic, minced
2 tablespoons fresh ginger, minced
1 teaspoon thyme
1 g g 1/2 Ancho chili or other pure, mild chili powder, dried and
1/4 teaspoon chipotle chili powder or cayenne
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1 cup carrots, sliced
2 cloves garlic, minced (or to taste)
1 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1 pinch chili powder
1 salt, to taste
12 ounces collard greens, cut into bite-sized pieces (or use the greens of your choice)
1/2 cup fresh orange juice
1 orange, sliced, for garnish

Recipe Directions for Tropical Black Bean and Collard Green Soup - V A

  1. Rinse the beans and pick over them to remove any debris. Cover with water and either allow to soak at least 8 hours or do a quick soak by bringing to a boil for 1 minute and then allowing to soak for an hour. Keep soaking until you are ready to cook, and then drain the soaking liquid.

  2. Heat a large pot or pressure cooker; spray lightly with olive oil if desired. Add the onion and celery and cook, stirring, until softened. Add the garlic and ginger and cook for another minute.

  3. Add the drained beans, 7 cups of water (6 if pressure cooking), thyme, chili powders, allspice, and nutmeg. Bring to a boil.

  4. If pressure cooking, lock on the lid and bring to high pressure. Cook at high pressure for 9 minutes. Remove from heat and allow pressure to come down naturally.

  5. If cooking in a regular pot, simmer until beans are very tender, 1-2 hours depending on your beans. If beans seem too dry, add additional water.

  6. Once beans are tender, puree using a hand blender or in batches in a regular blender. Return to pot and add remaining ingredients, except orange juice, and add salt and chili powder to taste. Simmer until carrots and collards are tender. Add orange juice just before serving. Serve garnished with orange slices on top or on the side.

Categories

Beans, Vegetables, Soup, Caribbean, Boil, Vegetarian

Nutrition Facts
Serving Size 160.1g
Amount Per Serving
Calories
244
Calories from Fat
12
% Daily Value*
Total Fat
1.3g
2%
Saturated Fat
0.3g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
48mg
2%
Potassium
1049mg
30%
Total Carbohydrates
46.1g
15%
Dietary Fiber
12.0g
48%
Sugars
4.2g
Protein
14.4g
Vitamin A 91% Vitamin C 43%
Calcium 15% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin C
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