Beans, beans, beans! On our Whole Food Plant-Based diet we eat a lot of them! They are nutritious, low in fat, high in fiber, full of protein and are economical to boot. For well under $2.00 a pound you can stock up on dry beans in the bulk section or buy them by the bag. A one-pound bag of dried beans will provide about 6 cups of cooked beans, and with all the other ingredients in this soup, you’ll end up with about 6 entree-sized servings of soup. I served this over corn bread with a small side salad – completely satisfying.
I particularly like the 15-Bean variety so that I get a little bit of everything for color and texture. The first thing I do however, is to throw away the seasoning packet that’s included with the packet. No full disclosure on the ingredients for my liking so out it goes.
This batch I loaded up with a huge bundle of fresh collard greens from the farmer’s market, and my normal onion, garlic, carrot and celery start. Added to that only one can of fire-roasted tomatoes, some green pepper and changed up the spices to give a bit of sweetness and smokiness to the mix. Normally, I add only my veggies and spice the soup with ONLY one Tablespoon of Creole seasoning. That’s it and it’s always a hit, but I think this spice combination worked nicely with the collard greens, they love a little smokiness. Enjoy!
15 Beans and Greens Soup
Makes 6 servings
- 1 Lb Bag of Dry 15-Bean Mix (Picked through to remove any bits of stone, broken beans or sticks, etc)
- 1 1/2 Cups Onion Diced
- 1/2 Large Green Bell Pepper Diced
- 3 Medium Carrots Diced
- 2 Stalks Celery Diced
- 4 Cloves Garlic Diced
- 1 Bunch (aprx 1 lb Fresh Collard Greens Chopped) (or Kale)
- 1/2 Cup Vegetable Stock
- 1 14.5 Oz Can Fire Roasted Diced Tomatoes
- 1 Tsp Liquid Smoke
- 1 TBSP Balsamic Vinegar
- 1 -2 Tsp Dijon Mustard
- 1 TBSP Maple Syrup (or 2 TBSP Brown Sugar)
- 1 TBSP Creole Seasoning (no additional salt, this has plenty)
- Water to cover
In large soup pot, saute the onion, pepper, celery, carrots and garlic in the vegetable stock for about 5 minutes. Add the dry beans, tomatoes, spices and collard greens, add enough water to cover everything about 2 inches, stir well, bring to a boil, then reduce to simmer. Continue to simmer for 2 – 3 hours, adding more water if needed to keep the beans covered and until the beans are tender. Freezes and reheats well.