Collard & White Bean Soup
Collard & White Bean Soup
Southern-inspired comfort with a light, nourishing twist.
🍲 Ingredients
• 1 tbsp olive oil
• 1 small onion, diced
• 2–3 cloves garlic, minced
• ½ bell pepper, diced (optional, adds sweetness)
• 2–3 cups chopped collard greens (remove thick stems)
• 1 (15 oz) can navy beans, drained and rinsed
• 4 cups vegetable broth
• ½ tsp smoked paprika
• ½ tsp thyme
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp Creole seasoning (or to taste)
• 1 tsp mushroom powder (optional, for umami)
• 1 tsp coconut sugar (balances the collard bitterness)
• 1 tsp apple cider vinegar or red wine vinegar (for brightness)
• Sea salt and black pepper, to taste
• Crushed red pepper flakes (optional for a little heat)
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🔥 Instructions
1. Sauté aromatics:
Heat olive oil in a large pot over medium heat. Add onion (and bell pepper if using); cook until soft and fragrant. Add garlic and sauté 30 seconds.
2. Build flavor:
Stir in smoked paprika, thyme, Creole seasoning, garlic and onion powders, and mushroom powder. Toast the spices for 30–60 seconds.
3. Add greens & broth:
Add collards, broth, and coconut sugar. Simmer uncovered for 10–15 minutes until collards begin to soften.
4. Add beans:
Stir in navy beans and continue simmering for another 10 minutes.
Finish with vinegar, and adjust seasoning with salt, pepper, and red pepper flakes.
5. Serve:
Ladle into bowls and finish with a drizzle of olive oil and a sprinkle of fresh herbs or scallions.
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🌿 Chef Shan Tip
Mash a few beans right in the pot for a naturally creamy texture — or add a splash of coconut milk if you want it extra rich.
Pairs perfectly with your Southern-Style Coconut Sugar Cornbread for the full experience.
