Beans and Greens Soup Recipe by Patti

I usually eat a big salad for lunch. Romaine topped with cucumbers, peppers and onions. For protein I like to add 1/2 cup of beans. Yesterday I wanted to try something different so I made a big pot of beans and greens soup. 

Beans and Greens Soup

This recipe makes a lot of soup and it's even better the next day. 

Freeze the soup in 1 cup portions and you'll have a quick lunch ready in minutes. 

1 pound of dried beans (I used Great Northern beans but you could use whatever you like)
1 onion chopped
2 cloves of garlic chopped
1/2 teaspoon red pepper flakes (or more if you like it hot)
2 carrots shredded
1 pound package of frozen collard greens or turnip greens
2 TBS olive oil
3 quarts water
Optional: 2 slices of bacon or 1/2 cup ham or a ham bone

Soak the beans overnight in water. Drain and rinse the beans.
Saute the onion, garlic and red pepper flakes in oil until tender.
Add the beans and water. (add the bacon or ham if using) Bring to a boil, reduce the heat and simmer for about an hour and add 2 teaspoons of salt. Continue cooking until the beans are tender. (Usually about 3 hours).
Add the carrots and the greens. Simmer for 1 more hour. Add additional salt to your taste.
Add more water or vegetable broth to make the mixture soupy.

Eat Well!

Patti