Beans and Greens Soup
Author: 
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
  • 1 huge onion or 2 medium, diced (more is better than less)
  • 3 carrots, cut into then strips or diced
  • 3 stalks of celery, diced
  • 4 large cloves of garlic, minced
  • 1 small fresh jalapeno, seeded and diced finely
  • 1 can of vegetable broth
  • 1 head of cabbage
  • 1 bunch or Kale or 1 can
  • 1 can of turnips, mustard, collards or any green available
  • 1 can of black beans
  • 1 can of white beans
  • 1 can of kidney beans (I sometimes put 4 beans, this time I added pinto beans)
  • 1 large can of tomato paste
  • 1 can of diced tomatoes
  • ⅛ teaspoon white pepper
  • ½ teaspoon salt (you may want to adjust this to you health needs... or you may need more)
  • sprinkle with cayenne pepper (do this to your taste...we like plenty)
  • NOTE: I like to use everything fresh, but in this recipe, I've used a few cans for convenience. My recommendation is to use fresh when possible, but you can choose to use all fresh, or cans when necessary, or you can use some things fresh and some cans. Fresh is best, but do what you whatever your schedule will allow.
Instructions
  1. In a large stock pot, med heat, saute onion, celery, carrots, garlic, and jalapeno with the broth.
  2. Add the raw Kale and Cabbage. Saute' some more.
  3. When the vegetables soften add the remaining ingredients.
  4. Bring to a simmer, lower heat and cook until all vegetables are tender.
  5. Tip: This makes a huge pot. I keep it in the fridge for lunches for a few days. Usually, by day 3 my family has eaten it all. If not, I store what's left in freezer bags for emergency meals later.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/beans-and-greens-soup/